Most helpful positive review
HELPFUL TIPS NOT MENTIONED: I really don't see how the clarified butter makes or breaks this recipe as mentioned by several because I've taken the time to do it & my picky guests over the years could NEVER tell a difference. I just use 1T unsalted butter, 1T olive oil. I do know that this is always hands down the best dish I make and people can't stop eating even if they're "bird eaters." I just use egg with a splash of milk to coat this (instead of butter) before adding the pecan breading because it sticks better. I brown each side for 2 minutes, which is perfect, and then stick in the oven at 375 for 15 min. This is always moist. I use all of the butter stated for the sauce b/c this helps simmer down the taste of alcohol. I use Jim Beam and on accident one time, I used a Rum. Still edible though (thank goodness, considering this is what I use any time new guests come over). This goes perfect with a strawberry salad and for the best dressing in the world, try the one on "Strawberry Romaine Salad I." I've never tasted anything so perfect!Read More
Most helpful critical review
I had to make several changes because 1) I don't like using white bread crumbs 2) the crumbs don't stick to a plain chicken breast 3) the cooking method caused the crumbs to brown more quickly than the chicken can cook and 4) the chicken was bland while the sauce was too strong and fatty. Here are my healthier changes: 1) season the chicken with salt & pepper, reserve 1/3 C chicken and brown the rest in a skillet 2) process 1/3 C chicken & egg white with a little milk until mayo-like. Coat chicken with this mixture before coating with crumbs. Sounds gross but I learned this from Michel Richard's cookbook, and you can't tell after it's cooked. Plus, crumbs adhere to this much better than eggwash or buttermilk, and its nearly fat free. 3) use homemade crumbs from whole wheat bread (medium sized for more crunchiness). No need to add butter to crumb mixture. 4) drizzle with EVOO and oven bake for 20 min 5) for sauce, use 1/4 C heavy cream instead of 3/4 C butter. This mellows the strong taste of the sauce while cutting out a lot of fat.Read More
HELPFUL TIPS NOT MENTIONED: I really don't see how the clarified butter makes or breaks this recipe as mentioned by several because I've taken the time to do it & my picky guests over the years could NEVER tell a difference. I just use 1T unsalted butter, 1T olive oil. I do know that this is always hands down the best dish I make and people can't stop eating even if they're "bird eaters." I just use egg with a splash of milk to coat this (instead of butter) before adding the pecan breading because it sticks better. I brown each side for 2 minutes, which is perfect, and then stick in the oven at 375 for 15 min. This is always moist. I use all of the butter stated for the sauce b/c this helps simmer down the taste of alcohol. I use Jim Beam and on accident one time, I used a Rum. Still edible though (thank goodness, considering this is what I use any time new guests come over). This goes perfect with a strawberry salad and for the best dressing in the world, try the one on "Strawberry Romaine Salad I." I've never tasted anything so perfect!
Hey everyone, this recipe is my very favorite! Please understand that the clarified butter called for is easy to make, and also imperitive to the success of the instructions of this recipe. You can make clarified butter by melting twice the butter called for in the microwave, pop it in the fridge, and in about an hour (do this ahead of time), you can take it out, pull off the solid top, and you have clarified butter liquid in the cup. Remeasure for an accurate amount. If the recipe burned to fast before, or you had to bake after frying, give it another try. You won't be disappointed. Thanks a lot PGraff, you're a great cook!
This recipe is just great. I use less butter in the sauce, about half, or I find it is too oily. Toasted almonds also work for the crust. To solve the problem of the chicken burning easily, I use a little butter and olive olive oil to increase the smoke point. When I brown both sides, about 2 minutes each, I use an old restaurant trick and finish the chicken in the oven at 350 degrees for about 15-20 minutes until done.
I am giving this four stars because I COULD NOT get the pecan/butter mixture to stick to the chicken. Then it fell off and it also burned during cooking. The flavor is FANTASTIC and I am going to make again, but this time I will NOT mix butter into pecan and breadcrumbs and coat chicken with egg then roll in mixture. Also, I will fry both sides and then bake until done. Very tasty sauce! Mmmmm! UPDATED: I changed to five stars with this version. Do not add butter to pecan mixture, keep dry. Dip chicken in egg and then roll in pecan mixture, will stick nicely. Then bake in glass dish and pour sauce over. Very tasty and a little healthier!!
This is my new favorite chicken dish! All the right tastes perfectly blended. A few suggestions- Ask your butcher to pound out the chicken a little for you- it cooks a little faster and more evenly. Keep a cookie sheet sprayed with nonstick cooking spray in a 350 oven so as you finish cooking each piece of chicken you can keep it warm while you finish cooking the other pieces because they won't all fit in one pan. I followed the directions exactly for the sauce, but don't know why next time I couldn't just melt the butter seperately then stir it into the rest of the sauce. Enjoy and thanks PGraff for the recipe!
Wow! This was fantastic! And I did just about everything possible to screw it up. I was out of Dijon, so used regular mustard. Was out of bourbon, so used Scotch Whiskey. Was out of butter, so used "tub" margarine. It still turned out wonderful! Flavorful, juicy (not dry like most of my chicken dishes!), my family loved it. Suggestions: Make sure the pecans are chopped/ground very fine so they will stick. Make the sauce ahead of time (it seemed to increase in flavor when we reheated it later for leftovers). The pecan breading will burn quickly, so try browning it very fast over high heat in a bit of vegetable oil, just a couple of minutes per side, then place on a cookie sheet (spray with Pam first) in a 350 oven for 15 minutes or so to finish cooking. I served it with a simple rice pilaf and steamed broccoli. This is a delicious dish, quick and easy, and a new family favorite. Sophisticated enough for company too!
I had to make several changes because 1) I don't like using white bread crumbs 2) the crumbs don't stick to a plain chicken breast 3) the cooking method caused the crumbs to brown more quickly than the chicken can cook and 4) the chicken was bland while the sauce was too strong and fatty. Here are my healthier changes: 1) season the chicken with salt & pepper, reserve 1/3 C chicken and brown the rest in a skillet 2) process 1/3 C chicken & egg white with a little milk until mayo-like. Coat chicken with this mixture before coating with crumbs. Sounds gross but I learned this from Michel Richard's cookbook, and you can't tell after it's cooked. Plus, crumbs adhere to this much better than eggwash or buttermilk, and its nearly fat free. 3) use homemade crumbs from whole wheat bread (medium sized for more crunchiness). No need to add butter to crumb mixture. 4) drizzle with EVOO and oven bake for 20 min 5) for sauce, use 1/4 C heavy cream instead of 3/4 C butter. This mellows the strong taste of the sauce while cutting out a lot of fat.
This is similar to pecan-crusted chicken that I make all the time because it is frequently requested by family members. I pound chicken breasts thin and coat with buttermilk and then 50-50 ratio of bread crumbs and pecans (bread crumb mixture will get soggy so reserve some to the side for last couple of chicken breasts). Saute in approx. 2 tbsp butter and 2 tbsp olive oil (to keep butter from burning at high heat-quicker than clarifying butter). For the kids in my family, I serve with honey dijon sauce (dijon, mayo and honey) or ranch dressing. I also add a little paprika, garlic powder and kosher salt to breading mixture. My husband hates nuts but loves this recipe-I just chop pecans really fine. Definitely 5 star!!!
This could be a meal I would buy at a fancy restaurant! I made this exactly as written and it was great. At first I thought I had burned the chicken when I turned it over but it was the brown sugar that had caramelized. I would venture to say that this is the best chicken recipe that I've found and I will be making this one again and again.
I wasn't quite sure what I wanted to rate this so I settled on four stars. The taste is very good and we enjoyed the meal immensely. However, I do have some issues with the recipe. For one thing I cooked two large chicken breast but kept the sauce proportions the same as the original recipe. I ended up with enough sauce to drizzle a good amount over the chicken without smothering it and a little to drizzle over the mashed potatoes. But that was it. I am not sure how the same amount of sauce would serve 8 pieces of chicken. Another issue was that like a previous reviewer I also had problems getting the coating to stick to the chicken. I bought pecan pieces and then pulsed them in my food processor a few times so they were pretty fine. They were not however as fine as the bread crumbs. I don't know if this was the problem or what. I did brush the chicken with a little melted butter before coating but this did not seem to help. I might try baking the dish in the oven next time instead of frying and seeing how that works. Overall the meal was good but the recipe has a couple of problems and is a fairly involved process. Just a side note: to clarify butter easily just melt a stick in the microwave then let sit a few minutes. You can just spoon the fat off the top then pour the yellow liquid into a separte container. THis does not give you the pure clarified butter that straining will but it works fine for this recipe.
What a great recipe! This is now one of my all-time favorites from Allrecipes. Definitely impressive to serve to someone. I cannot wait to make this again and probably will have it again tomorrow. It was quick, easy, gourmet and most of the ingredients are already in your pantry. Went great with some whipped sweet potatoes. It also turned a cheap bottle of wine into a terrific bottle of wine because of the flavors of the sauce. Pounded my breasts thin and used a bit more pecans than called for. Also, used an olive oil/butter mixture and finished off in the oven.
This recipe was awesome. I had family over and I'd never cooked for them before. Nor had I tried this recipe before. Needless to say it was spectaular. I did not bother with clarified butter at all. The only change I made was that I combined the bread crumbs and the pecans together in my food processor and hit grind. The result was a fine blended mixture of the two which was moist/damp. I then dredged the chicken in an egg & milk mixture. Not a simgle crumb fell off. I did however double the sauce. cant wait to have it again!
My family loved this dish. Very easy to prepare which I love!
New Year's Eve dinner guests were pouring the sauce from the serving platter over their chicken while making sounds similar to Sally when she was eating with Harry. They gave a semi-standing ovation! I did all the prep work ahead and refrigerated the browned chicken so I could be with my guests. Don't know how I can ever top this one.
everyone loved it, they said it was the best dish I ever made.
Fantastic, but have mercy on your arteries. I cut the fat in the sauce from 3/4 cup to 2 T. and then doubled the other ingredients and it was great!
This is a great recipe. Make sure that you follow it, especially the clarified butter. By the way this is great with pork loin chops and some mashed sweet potatoes!
My husband and I have tried a few recipes from this site, but this is the first one I've felt compelled to rate. We followed the recipe exactly, which is unusual for me, and I can't think of a thing I would change -- it was perfect! We served the chicken on top of mashed potatoes, which also went wonderfully with the sauce. The next time we cook for company, this will be on the menu.
strong favors very good.
Good flavor, moist chicken.
This was so very good! I made a few slight changes upon reading some of the reviews. First, I dipped the chicken in a egg white and milk mixture. Next time I will chop the nuts in a food processor-most of them stuck to the chicken , but if the nuts had been chopped finer they would have stuck a bit better. I omitted the clarified butter, I didn't even want to attempt that. I use olive oil, which is healthier anyways, and browned the chicken 5 min on each side. I then finished in the oven for 25-30 min on 350. I also did not use 3/4 cup of unsalted butter in the sauce-it seemed so much-I used 1/2 cup instead (still a great deal) and I thought the sauce was fabulous. It may have been richer had I used the full amount of butter, but I thought it was just right. I used Jim Beam in the sauce, and served steamed vegetables with the dish. My boyfriend loved it, and I will definetely make this again.
this was very good. I used my coffee grinder to chop the pecans....makes them like a paste if you let it go too long, so watch out. Anyway, I didn't need the 2 TBS of melted butter when mixing the bread crumbs with the pecans. The coating sticks surprisingly well while cooking, although I did need to add more butter when pan frying the chicken. The sauce is awesome! Like a zesty honey-mustard.
This was so good! It was definitely a restaurant type dish. I pounded my chicken breasts really thin for quicker cooking, used a little extra bourbon, less butter in the sauce, and fried in a mix of oil/butter rather than the clarified butter just a little quicker I think. DELICIOUS! and definitelty worth it!
FANTASTIC - I finished it off for breakfast it was that good!
My husband actually liked this better the next day, reheated briefly in the microwave then finished in the oven. I can't imagine using that much butter in the sauce, I cut it back by 1/4 cup.
This was very good. I was supprised how moist and juicy the chicken turned out. I just browned it in the pan and finished it out in the oven. Then made my sauce in the pan. I thought the sauce was a little to overpowering. Next time I will use half the mustard, half the soy sauce and increase the bourbon.
This is so delicious and yet so easy! The decadent sauce makes you feel like it's something that took hours to make. I seared the chicken for three minutes on each side until they were nicely browned and finished them up in the oven for 15 minutes at 350 degrees. I also halved the butter in the sauce as others suggested and it was excellent. I would serve this to company as well as just making for a night when we want to feel decadent by ourselves!
This recipe is absolutely incredible and was a BIG hit for a dinner party of 12! Everyone loved it, including myself. I have a few tips since I had these questions before preparing this recipe: Buy thin breasted chicken. Use plain breadcrumbs, and purchase unsalted pecans. I prepared the sauce the day before to make things easier. I dipped the chicken in egg yolk and pressed it into the pecan (finely ground in a processer) along with the bread mixture. I was generous with this bread coating. I browned some butter in a pan and browned the chicken on both sides briefly. I didn't "cook" it in the pan. I then drizzed some sauce on a glass pan and placed the chicken over the sauce. I also drizzled the sauce on top of the chicken and covered the chicken with foil and cooked until tender. I don't think you can mess this recipe up. I didn't bother trying to understand clarified butter, and added a teeny extra bourbon, etc. and it was awesome. I combined this recipe with Garlic Mashed Potatoes (submitted by austad). The shredded romano cheese and fresh garlic was def. the secret. I also made a broccoli dish wich had a million calories but I wouldn't have changed a thing. I can't wait to make everythign again! THANK SO MUCH! FIVE *****!
This recipe was fantastic. Had no problem getting the pecan mixture to stick. Only change was to finish off the chicken in the oven. Fried only long enough to give the chicken a nice golden color. Than gave it twenty minutes at 375 degrees. Was very tender. Also, didn't have dijon, so used yellow mustard. Either way, this was awesome. Eating it again tonight. Would be great for company. Thanks for the recipe.
I didn't have any bread crumbs so I used crushed Ritz crackers and a pinch of salt with the pecans for the breading (next time I will pulverize the pecans so they are more like flour instead of finely diced and then will stick better to the chicken) I used boneless, skinless chicken thighs and they came out tander as butter. Melt in your mouth yummy! I think you can use your "bourbon of choice" (e.g. Crown Royal) and get even better results. My boyfriend gave it 5 stars! All evening he kept saying how excellent dinner had been. Don't skip the garnish of green scallions. It's the "frosting" to make the dish well rounded. We'll add this one to the rotation!
I made this on a first dinner date - what a winner! She's picky but loved it. I too minimized the butter usage - substituted olive oil for cooking even. Also, I avoided the worchester sauce. Preparation was a bit intense - mix the sauce before starting to cook the chicken. Doing both at the same time takes some serious work. Enjoy!
This is a keeper. Definitely impressive - and better yet - most of the ingredients are common pantry items! I didn't use as much butter as it called for in the sauce (only used about 2-3 Tbsp), I'm not sure my butter for the breading was properly clarified, and my frying butter was definitely not clarified. I don't think it's necessary. ALSO - I used thin chicken cutlets instead of regular boneless breasts - thus, less frying time and a bit more coating and sauce per bite! I definitely recommend.
Omigosh this is amazing! Perfect as is....don't deviate from it! Made it for company and it IS to die for! PGraff you ROCK! THANKS!!!!
This dish was fantastic. I took the time to clarify the butter. It was easy and did not burn when I sauteed the chicken. I did as other reviewers and doubled the crumb misture and sauce. I passed the chicken through an egg-milk wash before pressing crumbs, then I put crumb coated chicken in frig for about an 1 hour. The crumbs never fell off. I reduced mustard in sauce to 2 T. only because hubby does not like mustard taste. My husband and brother-in-law couldn't stop eating it. This is definately a keeper.
SIMPLY AMAZING even if you use regular mustard like I did!
Deeeeelicious ! I used egg dip to make pecan/crumb stick better.....thanks !!!
Great recipe; I made it twice so far; First time I followed it exactly; Was concerned about the amount of butter. So I dipped the chicken into beaten egg whites which made the pecan/bread crumbs hold better. Baked in oven on a sprayed pan instead of frying in butter. Once you turn the cutlets, the come out just as dark as frying. Used 'I can't believe it's not butter' in the sauce but 1/2 the amount. Just as good & less fat! It's become a family favorite.
I made this for Valentine's Day dinner, and it was fabulous! I tried to make the clarified butter, but just couldn't get it to work (most likely my fault). I ended up doing 1 tbsp olive oil and 1 tbsp butter and it was fine. I dipped the chicken in soy milk before coating with the breadcrumbs mixture and it worked very well!
easy to make, but i like a recipe that reheats well the next day - this did not...but, my husband and I loved it the first day
This was spectacular! Wouldn't change a thing.
Excellent!! I skipped the butter in the first step...I pounded out the chicken, dipped them in beaten eggs and then pressed into the pecan/breadcrumb mixture. That worked well - the breadcrumb mixture stayed on. HINT: Make double the amount of breadcrumb/pecan mixture if using 8 breasts - I used only 4 breasts and it was just enough to cover them. I also used two frying pans to cook them so they wouldn't be crowded in one pan, low heat - 10 minutes each side was perfect. I invited a neighbor to stay for dinner with my husband & I and the boys ended up loving this chicken so much they volunteered to do dishes if they could split the last breast for lunches the next day!! This recipe is a new favorite. I will certainly make this again and have already printed copies of the recipe for friends & family. Thank you for sharing this!!!!!
Excellent! A keeper for sure.
What a lovely recipe "PGraff"! It's certainly elegant enough for even the most sophisticated palates and yet so incredibly easy to make. Don't understand why some reviewers said that this was so much work. I only used four breasts and found that I had just enough coating. Would definitely need to double the recipe, including the sauce for eight chicken breasts. I did not have pecans in the house so I used cashews and for the bread crumbs, I threw some whole wheat bread into my food processor. Both ingredients worked nicely. I added a bit more brown sugar to the sauce due to the fact that I felt the mustard was a bit overpowering. Will cut back on that next time. I also added more bourbon as it seemed to get a little lost; again due to the mustard. Still, a five star recipe that my whole family truly and totally enjoyed. Thanks so much!!-
I joined allrecipes just so I could review this recipe. It is truly incredible. I have been making it for a couple of years now and it is one of my husband's favorites! (And one of mine as well!) For a healthier version, I bake the chicken instead of frying, usually at 420 for 20 minutes or so, and reduce the butter in the sauce. The best for taste is to fry the chicken, but if you're health-conscious, the baked version is a great way to go!
There was much failure when I tried the original butter/bread crumb mixture. It came out to moist and didn't stick and I decided there was enough butter in the sauce. Hence only four stars. This was delicious after tweaking it a bit because the "breading mix and butter" didn't coat well. I just pounded the breasts, pat dry, dredged in flour, egg white wash, and in the breading mix (which I just used finely chopped/ground pecan and italian style bread crumb and no butter) and browned on each side in light butter and a bit of pam for 2-3 minutes a side. I finished the cooking at 375 for 20 mins in a shallow roasting pan. I doubled the sauce but used a half butter/half spread instead. Put a slight amount of sauce on each breast to serve. Didn't have scallions so I didn't bother... DELICIOUS.
Oh my...I would give this 6 stars if I could! This is probably my favorite chicken recipe I've made since joining allrecipes. I followed the recipe exactly except I used only about 1/3 cup butter in the sauce and I didn't have bourbon whisky but did happen to have scotch whisky. I'm not familiar with cooking hard liquers but it smelt like it would be good in the sauce and it turned out wonderful, no problems there. I made my own bread crumbs as well which I think makes a huge difference in texture than buying the canned stuff. I did clarify the butter, mostly because I had the extra time to do it but I'm not sure if it would have made a difference. Elegant and absolutely incredible, please try this recipe!!
The pecan coating on the chicken was fantastic, but we thought the sauce was extremely intense. It has potential though -- maybe we'll cut down on the mustard and soy sauce, but we had a hard time telling which flavor was the most overpowering. Way too much butter in the sauce too - 1/2 cup is more than enough (next time will cut down to 1/4 cup). Will try again though - we could really taste the Jim Beam, but the other flavors made it too strong for our tastes.
Liked it but don't think I would make it again. The sauce was extremely rich, but the chicken breaded in the pecans was delicious without the sauce. Made the sauce beforehand, used extra thin chicken cutlets and fried in olive oil to omit some of the butter. Used less butter in the sauce as well and still had a very rich taste. Nice change, very different recipe - thanks.
This recipe is a keeper, the flavors mix together so well. I made it as written and was very happy with the results. After that however to make things a little easier I baked the chicken in the over at 350 for 40 minutes and the pecans toasted beautifully without having to worry about burning them, the chicken was nice and moist.
Extremely good.. Will make again soon. The only thing I did not like was it had way to much mustard in it. I would use less next time. Also, I had a hard time getting the pecans to stick to the chicken. A keeper..
Wow, this was really good! I wanted a healthier version so I baked instead of fried. I brushed each chicken breast with egg white, then rolled in the bread crumb/pecan mixture and omitted the butter. Baked at 375 for about 40-45 minutes. For the sauce, I only used about half of the butter called for. I was hoping for leftovers but it was so good we ate every last bite. Thanks!
This was very different, I liked the flavor and my husband said it was a nice change for chicken. I dipped the breast in buttermilk, and then in chopped pecans, and fried with a little olive oil and butter on both sides just til golden, put on baking sheet that had been sprayed with pam, and baked for 20 min at 375. I didn't have any Bourbon, so I used Rum instead, and the sauce tasted pretty good, will try the bourbon next time.
Ces't tres bon! I can't say enough about this dish. This is TRULY a 5 star dish suitable for a 5 star restaurant! I don't give out 5 stars very often. Very few dishes deserve it, but this one earned its gold stars. Very simple to prepare but exceptionally tasty!
I made this for 22 people, all just loved the chicken! You can eliminate all butter when frying, olive oil is fine. For the gravy, use less than half of the butter and kept heating until melted. This can be made ahead, reheats well, moist!
Chicken this way IS TO DIE FOR!!!! Just like the submitter says. The pecan/bread crumb coating and the bourbon sauce is so delicious I can hardly stand it!!! I made the sauce exactly as stated and did fiddle with the coating and cooking process a little bit... I dredged the chicken in flour, dipped in a beaten egg, and then dipped in the pecan/bread. I pan-fried the chicken about three minutes each side and then finished in the oven at 350 for 20 minutes (then I could really pay attention to the sauce). I read another reviewer's suggestion to put it on a wire rack to bake - then both sides would be crispy. Thank you (and your Mom!) for an amazing recipe that I will use to stun my guests!
AWESOME!! This was so good. I have never been so impressed with a chicken dish! I made it for my husband's birthday dinner and now he wants to go back to buy a bigger bottle of bourbon so I can make it again and again. Since I was making it the first time for a special occasion, I didn't attempt the clarified butter coating. I just combined the pecans and breadcrumbs and coated in the traditional method (flour, then egg wash, then crumbs). It worked perfectly - nice thick coating.
The chicken turned out great! I marinated my chicken with a little sesame oil (happened to have it and it has a great flavor), bourbon and a little garlic powder. This with the pecan breading gave the chicken great flavor, I barely needed the sauce. Make sure the pecan is minced so that it will stick to the chicken. It is hard not to burn the pecan coating when frying so I would sugguest finishing it in the microwave or oven.
WOW! We really enjoyed this recipe! Very easy! Followed exactly. Pounded chicken breasts thin prior to coating, which helped to get them fried in the 20 minutes of cook time. Doubled the amount of sauce, which was a good thing! Had plenty to go around but none to spare! Did not "clarify" the butter (seperating out the milk solids to enable a higher smoke point while frying) but fried over medium heat and it was fine - you don't have to clarify the butter - just keep an eye on it so that it doesn't get too hot while frying. Loved the sauce! Served with mashed potatoes and salad. Compliments all around the table. Thanks for the post!
very tasty dish---wonderful variety of unique flavors. we didn't have dijon mustard, and it still turned out really well. just be careful and keep an eye on that pecan crust--don't let it burn like ours did!
This sauce is amazing!!!!! Thanks for the recipe! (I did cut the butter in half, to not feel entirely guilty)
Fabulous! My husband loved it.
This is a dish I could eat a few days a week... My family LOVED IT and everyone went back for thirds and forths. I made it with garlic mashed potatoes and romaine strawberry salad. And it all went so perfect together. I did do one thing different because I had a really hard time getting the breading to stick I covered each piece with breading poured melted butter on top and baked it in the over..... Perfecto.....
I have had this in my recipe box for about a year now and never made it, until last night. I can't believe I waited so long. As scared as I was that my husband and my four year old wouldn't like the sauce (I put it on the side) they ended up using all of it. They loved it, and my husband was really impressed. I substituted Whiskey for Bourbon, and Olive Oil for Clarified Butter. Improvements for next time: I will pound out the chicken so that they cook more evenly and juicier, I will use the clarified butter, since it doesn't burn as fast in the pan, and I will use a little less Dijon mustard,, just a little. It was quick, easy and elegant. I can't wait to have company over for dinner to make this meal.
Made this recipe for my husband's birthday and he and the kids all enjoyed it. It was easy and the pecan coating was wonderful. The sauce was good but very rich. I made the sauce again as a steak sauce and cut back on the butter, using only 3/4 of a stick and it seemed much better. It was great even with steaks.
I love this recipe...fit for royalty!
Thank you. My husband loves this, and my 5yo likes it without the sauce. I fried with a lot less butter than stated, and blackened a few pieces by sprinkling brown sugar in the pan and cooking the chicken on top of it. Difficult not to burn the sugar too much, though
This is so delicious! You should definitely make this recipe. It was one of the best meals we had in awhile. I didn't try the clarified butter, but it seemed ok. I didn't have the green onions to my chagrin, but since it was my first time trying this, I didn't miss them. I will definitely make this again soon!
I've made this several times and have found ways to perfect it. Instead of coating the chicken with butter, I use a beaten egg. Also...instead of using the butter to fry with I add a little olive oil. Once I get the coating nice and golden brown I pop the chicken on a cookie wire rack placed on top of a cookie sheet and bake at 350 for about 20 minutes. This cooks them without browning them and the oil drips through the rack and makes them a tad more healthier. I have done what other reviewers have done and decreased the amount of bourbon by about half and I also clarify the butter for the sauce and add about 1/4c milk to dilute the strong taste of the sauce. I have also completely left out the butter and just used milk and found it didn't taste much different with out it. If prepared this way then I usually return to heat prior to serving so it's nice and warm. If you don't clarify the butter though the oil will separate and it looks just awful. I am not used to eating such a rich and heavy meal so when I first made this as the recipe called for my stomach was not too thrilled even though it was absolutely delicious and I could not stop eating it! The revisions I made still let the recipe taste close to the original but without all the fat from the butter which is definitely apprecaited my tummy allowing me to enjoy it a little better and a little more often :) If using 8 breasts, double the measurements for the sauce!
you HAVE to tweak this recipe for it to be a 5 star. dont use as much mustard. 1 tlbs is enough. and only 2 tbls bourbon. everything else the same. i get rave reviews every time i cook this meal for people.
GREAT ALTERNATIVE TO PLAIN OLD BREADED CHICKEN!! I tried this recipe out on my family (with two picky teens), my in-laws, my dad and sister. Everybody thought it was great and said the sauce was excellent. Word of advice, fry at a little lower heat than you would normally fry chicken since pecans can burn easily. It takes a bit longer to cook but burned pecan taste horrible and can ruin a dish. I served it with squash casserole, fresh green beans and corn bread.
What a fantastic dish! I didn't use clarified butter and only used half the butter called for in the sauce. I also left out the green onions but only because I forgot (whoops). Definitely a company worthy dish.
This was good, loved the pecan coating, but the sauce was a little too dijon-y for my taste. Planned on using half the butter but used it all trying to dilute the dijon flavor. I'll make this again and reduce the dijon a tad. I used the suggestion of browning on both sides 2 minutes each and placing in the oven at 375 for 15 minutes - very moist!!
I thought this was a great recipe! Served the chicken & sauce over mashed potatoes...it was delicious. I didn't change a thing.
excellent recipe! the only thing i do differently is to bake the chicken instead of frying. i serve the sauce on the side as a dipping sauce since it's so rich. everybody loves this at my house! :)
good. i liked it more than the family did.
The taste is 5 stars, but imperfect instructions knock it down to 4. You really need that egg wash to keep the crumbs on the chicken. I first made this recipe to test its usuability in my new freezer-cooking program. I breaded the chicken (without adding butter to the crumbs) and froze them last week. Then last night I baked them at 375 for about 45 minutes from frozen, with a few dabs of butter on top (this also eliminates the need to clarify the butter). Next time, I'll try freezing the sauce ingredients as well (except for the butter) so that I can eliminate even more steps, and then heat and stir in the butter just before serving.
I thought this was fabulous! The chicken came out moist and the pecans added just the right amount of crunch. Was nervous about the sauce at first but it went well with the chicken! I will be making this again!
I thought this recipe was great! I have made it several times. However I used regular butter and I found that this tends to burn, so I am going to try using thinner chicken breast cutlets next time to shorten the cooking time.
Very good, enjoyed.
This is restaurant quality... Make sure to use clarified butter, it will keep it from burning. The only change I made was to use only 1/2 c of unsalted butter instead of 3/4 c.
Awesome recipe - I think others are missing the point of CLARIFIED butter. You can saute/fry at very high heat with clarified butter. This is a keeper.
So amazingly good! I love everything about this!
If I could give this twenty stars, I would. My boyfriend and I loved this! I will definitely be making it again (especially because it was very simple to make)! I made the sauce beforehand, which I think helped immensely. Thanks for the incredible recipe!
this is sinfully good. too good. chicken should not be allowed to taste this good. this chicken is so good, it will lead to anarchy of the senses.
I went out and bought a bottle of Jim Beam because of this recipe. I have found other recipes to try with bourbon so is not a waste if you are not a drinker. Or you may like this recipe as much as I did and use the bottle up making this again and again. Fantastic
Wow, this chicken is awesome! The chicken is juicy and crispy and the sauce rich and decadent. All the flavors go together so well. I made the recipe slightly healthier and easier. I used olive oil instead of clarified butter to cook the chicken in. I browned the chicken about 2 minutes on each side, then baked them in a 350 oven for 20 minutes. That was convenient because it then let me make the sauce and potatoes to serve with. I only used 6 Tbsp. butter in the sauce and it turned out great. Other tips include chopping the pecans very fine, using Panko breadcrumbs and adding some salt and pepper to the crumb mixture. Dip the chicken in a slightly beaten egg before coating with the crumb mixture. Also, use unsalted butter and reduced sodium soy sauce. Enjoy!
My family was afraid when i said "recipe night" but they loved this one! I felt like I was making a gourmet meal with the "clarified butter" and "bourbon sauce" but this was really easy and came out great!
This was just ok. The sauce was a little strong, I suggust using a little olive oil also to brown the chicken, butter alone smokes to quickly.
I tried this recipe yesterday. I had some problems with the crust not sticking to the chicken but I had doubled the amount of crushed pecans and bread crumbs. Or perhaps, I was looking for more breading and it was supposed to be a light breading. That being said, this was a tasty recipe which I will definately do again. The sauce is delicious and the pecans do add a touch to the chicken. Thanks for a great recipe.
Very Good. Very Rich!!!
I made this dish this evening to rave reviews. I did dip the chicken in egg & milk before coating it for more sticking power, but other than that followed the recipe exactly. Delicious!
Five Stars! This was excellent and so easy. I was only cooking for two and so it only took about 15 minutes to prepare the entire meal. I will definitely keep this one on file.
I love this recipe. I first had it when a friend of ours made it but she was really bummed out when it burned some. I personally love anything with a little charred-flavor to it so I LOVED it the way it was. I now let my piece burn a little :). I crave this dish often and make it every other month or so. However I struggle to find what to serve with this dish. It seems incomplete...
I oringially made this recipe in August, 2005 and made the following comments: "a receipe for company", the sauce is very rich. I used cognac instead of the called-for wiskey. And I used much less than the called for 3/4 cup of butter.
This is a super tasty dish that is also great as left overs on a salad!
The breading on the chicken was wonderful. I used ciabatta bread for the crumbs and added a teaspoon of cinnamon to compliment the sweetness in the sauce. I needed twice the amount of breading the recipe called for. The sauce itself, however, was dissapointing. Too many strong flavors and it overwhelmed otherwise very good chicken. I will definetly make the chicken again, probably not the sauce.
I used this recipe for a dinner party and it was amazing! I was worried the chicken would turn out tough just cooking it in the pan so I browned all the sides and then cooked it in the oven on 350 until in was done. It was so tender and juicy! PS seasoned bread crumbs work just as great.
lovely recipe. I used Ghee, which is clarified butter in a jar and available in most grocery stores. Just ask your grocer.
This is some of the best chicken I have ever tasted yet alone made in my own kitchen! Thanks so much for sharing this, I will be making it for years to come. I used 4 large breasts and there was just the right amount of sauce. We had some picky friends over for dinner and I cooked it for them, they were still talking about it the next day spreading the word about it's yumminess! Happy Cooking! MysHill