Absolute Best Bourbon Chicken Recipe!
* 1C finely (b/c it sticks better) chopped pecans * 1C seasoned bread crumbs * 8 skinless, boneless chicken breasts * 1 egg w/splash of milk * 2T butter, melted (i use 1T butter, 1T olive oil) * 1/4C Dijon mustard * 1/4C dark brown sugar * 2 2/3T bourbon whiskey (i use jim beam and I think I used rum once and my husband said it was still edible) * 2T soy sauce * 1t Worcestershire sauce * 3/4C unsalted butter cut into little cubes (i just slice a tablespoon at a time from the stick i use) * 1/2C sliced green onions (always forget to use) mix pecans w/breadcrumbs into bowl. in another bowl, put egg(s) and milk. after pounding chicken breasts to an even thickness (about 1") ...put in egg then breadcrumb mixture. Use 2T of butter and melt in saucepan. Wait until it is super hot (boils on contact) then place chicken on pan, browning each side (about 2 min). Take off pan (because you don't want to burn the pecans) and finish cooking in oven 350 for 15-20 min. While in the oven, in small pan, whisk Dijon mustard, brown sugar, bourbon, soy sauce & Worcestershire until smooth. Bring to a simmer over medium-low heat then remove from heat. Whisk each T of butter (3/4C worth) one piece at a time and do not return to heat (although I keep mine on the lowest setting AFTER butter is melted so it stays warm and I think it does fine) Sprinkle green onion on after drizzling sauce over chicken. |
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| That looks and sounds so yummy. Thank you for sharing Mrs J |
| yummmmmm!
What's not to love, pecans, bread cumbs, chix, butter, olive oil, mustard, brn. sugar and of course, Jim Beam........I'd up that amount from 2 2/3 Tb to at least two ounces.....half for the cook, half for the chicken! |
| Bourbon.....I would use Wild Turkey.
I must try this. Gives me an excuse to have bourbon in the house. |
| Ah yes, the question bourbon vs whisky. I think I knew this as a child but being away from it, I have forgotten. This is a condensed version....
Quote: The debate over Kentucky bourbon versus Tennessee whiskey has raged for as long as the two have been around.
What’s the difference? Ultimately, it all comes down to charcoal. For much of its life, Tennessee whiskey is very similar to Kentucky bourbon. Both are made from a blend of corn — at least 51 percent to qualify as bourbon, though Jack Daniel’s uses 80 percent — plus rye and barley malt. The grains are cooked with limestone-filtered water, fermented, strained and distilled (then generally distilled again, to further remove impurities), until what remains is a high-octane alcohol ready for aging. (Essentiallyreally good moonshine) At this point in the distillery process, turning the brew into bourbon would be easier — and cheaper — than turning it into whiskey. But instead of moving the distilled alcohol directly into charred, white oak barrels the way their bourbon-making cousins do, whiskey makers go a step further. The booze is strained through finely chopped sugar maple charcoal (made at the distilleries) and blankets of white virgin wool. Known as the “charcoal-mellowing process,” the additional step removes additional impurities and refines the flavor of the drink. The barrels are then moved out to the storage warehouses for aging — the process is very similar in both bourbon and whiskey manufacturing — which adds color and flavor. Having not set each side by side for tasting, I'm not commenting on taste.[url] http://www.armytimes.com/offduty/travel ... ed_070330/[/url] |
Sounds delicious.  I'm going to have to print this one and try it. Soon.  |
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