Side Pannel
Pecan Chicken in Bourbon Maple Cream Gravy
Pecan Chicken in Bourbon Maple Cream Gravy
- Recipe Submitted by Gelatin on 04/19/2014
Category: Main Dish, Chicken
Ingredients List
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- Vegetable oil
- ¾ cup pecan halves
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- Bourbon Maple Cream Gravy:
- 3 bacon slices
- ¼ cup chopped shallots
- 2½ tablespoons all-purpose flour
- â…“ cup maple syrup
- ¼ cup whole grain Creole mustard
- ¼ cup bourbon
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- â…› teaspoon cayenne pepper
- 1½ cups heavy cream
Directions
1. Prepare Pecan Chicken. Combine chicken and buttermilk in a large zip-top bag and place in refrigerator for 4-6 hours.
2. Pour 1 inch of Vegetable oil in a large, deep skillet or sauté pan. Heat oil to 350 degrees.
3. Place pecans in a food processor and process until finely chopped. Place in a pie plate and combine with flour and 2 teaspoons salt.
4. Remove chicken from buttermilk and discard buttermilk. Dredge chicken in pecan-flour mixture, turning to coat both sides well.
5. Fry in oil 6 to 7 minutes per side, or until cooked through. Place on wire rack to drain off oil. Keep warm.
6. Prepare Maple Bourbon Gravy. Cook bacon in a large saucepan over medium heat until crispy. Place bacon on paper towels. And crumble once cooled.
7. Add shallots to bacon drippings and sauté over medium heat for 2 minutes. Stir in flour and cook, stirring continuously for 2 minutes.
8. Whisk in maple syrup, Creole mustard, bourbon, Dijon mustard, salt, black pepper, and cayenne pepper.
9. Cook and stir for 3 minutes. Gradually whisk in cream. Bring to a simmer over medium heat and cook, stirring frequently for 5 to 8 minutes, or until thickened. If too thick, thin with a little milk.
10. To serve, top chicken with gravy and sprinkle with bacon crumbs.
2. Pour 1 inch of Vegetable oil in a large, deep skillet or sauté pan. Heat oil to 350 degrees.
3. Place pecans in a food processor and process until finely chopped. Place in a pie plate and combine with flour and 2 teaspoons salt.
4. Remove chicken from buttermilk and discard buttermilk. Dredge chicken in pecan-flour mixture, turning to coat both sides well.
5. Fry in oil 6 to 7 minutes per side, or until cooked through. Place on wire rack to drain off oil. Keep warm.
6. Prepare Maple Bourbon Gravy. Cook bacon in a large saucepan over medium heat until crispy. Place bacon on paper towels. And crumble once cooled.
7. Add shallots to bacon drippings and sauté over medium heat for 2 minutes. Stir in flour and cook, stirring continuously for 2 minutes.
8. Whisk in maple syrup, Creole mustard, bourbon, Dijon mustard, salt, black pepper, and cayenne pepper.
9. Cook and stir for 3 minutes. Gradually whisk in cream. Bring to a simmer over medium heat and cook, stirring frequently for 5 to 8 minutes, or until thickened. If too thick, thin with a little milk.
10. To serve, top chicken with gravy and sprinkle with bacon crumbs.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
