BOURBON PECÁN CHICKEN

Course => Máin Dish

Cuisine => Southern

1/2 cup finely chopped pecáns
1/2 cup breád crumbs
2 táblespoons honey, divided
2 táblespoons Dijon mustárd, divided
2 boneless, skinless chicken breásts, cut in hálf horizontálly into 2 thinner pieces
sált ánd pepper
1 táblespoon olive oil or vegetáble oil
1 táblespoon butter
3 táblespoons bourbon
1/4 cup heávy creám
1/4 teáspoon cáyenne pepper
1/3 cup chopped pecáns
1 táblespoon butter

Combine finely chopped pecáns ánd breád crumbs in á lárge ziptop bág. Set áside.
In á smáll bowl, stir together 1 táblespoon of honey ánd 1 táblespoon of Dijon mustárd.
Seáson chicken breásts with sált ánd pepper ánd brush the honey/dijon mixture on both sides.
One át á time, ádd á chicken breást to the pecán/breád crumb mixture, sháking the bág to coát it well.
Preheát oven to 375 degrees
Heát butter ánd oil in á lárge pán over medium heát. Ádd chicken ánd cook until golden brown on both sides.
Tránsfer chicken to á cásserole dish ánd pláce in oven to finish cooking, ábout 10 to 12 minutes.
Wipe pán cleán. Ádd bourbon, 1 táblespoon honey, 1 táblespoon Dijon mustárd, heávy creám, cáyenne pepper ánd pecáns to pán. Simmer for ábout 2 to 3 minutes. Remove from heát ánd stir in butter until melted.
Seáson sáuce to táste with sált ánd pepper.