Bourbon Pecan Chicken

• 1/8 c. Dijon mustard
• 1/4 c. dark brown sugar
• 1/4 c. molasses
• 1 jigger bourbon
• 2 Tbsp. soy sauce
• 1 Tbsp. Worcestershire sauce
• 1/2 c. fine ground pecans
• 1/2 c. dry bread crumbs
• 4 double breasts of chicken, skinned, boned and split into 8 pieces
• 6 Tbsp. clarified butter
• 6 oz. chilled unsalted butter, cut into 12 pieces
• 1/2 c. scallion tops, sliced into small rounds

1. Whisk together mustard, sugar, molasses, bourbon, and soy and Worcestershire sauces; set aside.
2. Mix pecans and bread crumbs; press chicken breasts firmly into crumbs, coating well.
3. (Note: Chicken can be pounded with mallet to tenderize.)
4. Heat 2 tablespoons butter in skillet until bubbly hot; add chicken.
5. Cook to a nice brown on both sides.
6. In small saucepan, bring bourbon mixture to a low simmer (watch carefully).
7. Add 6 ounces butter, 1 piece at a time; allow each piece to melt before adding the next. Do not reheat.
8. Arrange chicken on platter or plates.
9. Pour sauce over chicken and sprinkle with sliced scallions.

mustard, dark brown sugar, molasses, jigger bourbon, soy sauce, worcestershire sauce, ground pecans, bread crumbs, chicken, butter, butter, scallion tops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=680726 (may not work)