Jeeves and Co. Bourbon Pecan Chicken
Posted by: Jack Thu, 3 Feb 2005, at 12:56 p.m.
The spicy sweet sauce takes quite a bit of swirling and beating with a whisk,
but working the butter in as directed thickens the sauce and gives it a great
texture. While the chef serves a full breast for his restaurant portion, a
breast half seems very filling to us.
Clarified butter is butter that is melted and has the milk solids removed so the
butter withstands higher heat without burning.
¼ cup Dijon mustard
¼ cup dark brown sugar
2 tablespoons plus 2 teaspoons bourbon
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
½ cup finely ground pecans
½ cup dry breadcrumbs
4 whole chicken breasts, boned, trimmed and split into 8 pieces
4 to 6 tablespoons clarified butter
6 ounces chilled, unsalted butter, cut into 12 pieces
½ cup scallion tops (the green portion) cut into small rounds
In a small bowl, whisk together mustard, brown sugar, bourbon, soy and
Worcestershire sauces. Set aside.
Mix together ground pecans and breadcrumbs. Sprinkle the chicken breasts with
the mixture. Press crumbs firmly into the meat, coating well.
Heat 2 tablespoons clarified butter in a large skillet until it bubbles. Add
chicken breasts in batches, if necessary, to avoid over-crowding the pan. Sauté
until nicely browned on both sides and cooked through. Add more butter as
necessary for each new batch.
In a small saucepan, bring the bourbon mixture to a low simmer, watching
carefully so it does not burn or boil over. When it comes to a steady simmer,
remove from heat and whisk in the pieces of chilled butter, on piece at a time,
making sure each piece is melted and incorporated well into the sauce before
adding the next. Do not reheat sauce.
Arrange chicken on plates. Pour sauce over chicken, and sprinkle with the sliced
Serves 4 to 8, depending on whether you serve a whole or half breast as a