Pecan-Crusted Chicken Breasts with Bourbon Pan Sauce
- 1 cup finely chopped pecans
- 1 cup all-purpose white flour, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs
- 6 boneless, skinless chicken breasts (2 pounds)
- 4 tablespoons extra-virgin olive oil, divided
- 1/4 cup bourbon
- 1 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon coarse-grained mustard
- 1 1/2 teaspoons cornstarch
- 2 teaspoons water
- 1/4 cup chopped fresh chives
- 1 teaspoon reduced-sodium soy sauce
1. Heat the oven to 425 degrees.
2. In a food processor, combine the pecans, 1/2 cup of the flour, salt and pepper, then pulse until the mixture becomes a coarse meal. Transfer the mixture to a shallow dish.
3. Place the remaining 1/2 cup of flour in a second shallow dish. In a third shallow dish, lightly whisk the eggs.
4. Dip both sides of each chicken breast first in the flour, shaking off any excess, then in the eggs, then through the pecan mixture. Transfer to a plate.
5. In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil. Add 3 of the chicken breasts and cook until well browned on both sides, 3 to 4 minutes per side. Transfer the chicken breasts to a baking sheet. Repeat with the remaining 2 tablespoons of oil and 3 chicken breasts.
6. Place the baking sheet in the oven and cook the chicken for 12 to 15 minutes.
7. While the chicken bakes, make the sauce. With the skillet over medium-high heat, add the bourbon and deglaze, scraping up the browned bits from the bottom of the pan. Add the broth, honey and mustard and bring to a simmer.
8. In a small bowl, stir together the cornstarch and water. Whisk the cornstarch into the skillet sauce and stir until thickened. Stir in the chives and soy sauce. Pour the sauce over the chicken breasts to serve.