Categories: Entrees
Ingredients
- 6 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1/4 cup (or more) vegetable oil
- Pecan flour:
- 4 cups all-purpose flour
- 2 cups pecans
- 1/4 cup kosher salt
- Bourbon maple mustard cream sauce:
- 4 pieces peppered bacon
- 1/4 cup minced shallots
- 3 tablespoons all-purpose flour
- 1/2 cup pure maple syrup
- 1/3 cup whole-grain Creole mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/3 cup Woodford Reserve bourbon
- 2 cups heavy cream
Directions
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Place chicken breasts in a sealable container. Pour in the buttermilk, and marinate breasts for at least 3 hours in the refrigerator, although overnight is best.
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Place a skillet on the stove top over medium heat. Fill just under 1/4-of the way full with vegetable oil. Sprinkle a pinch of flour in the oil. When it comes up to temperature, the flour will bubble.
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Pulse pecans in food processor until small but still coarse. Mix the flour, salt and ground pecans together. Place pecan flour in a container large enough for at least two chicken breasts. Remove chicken from marinade, and let excess buttermilk drip off. Place chicken in flour, and dredge to coat.
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Place the chicken in the skillet with enough room in between so as to not overcrowd the pan. Cook for 4 minutes on each side, depending on the size of the breast. Juices should run clear. Dredge and cook remaining chicken breasts.
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Arrange cooked breasts on a serving plate. Spoon sauce over the chicken, and serve.
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To make the bourbon cream sauce: Chop bacon in ¼-inch dice. Fry in large sauce pan until crisp. Remove bacon; save for garnish. Return pan to medium heat, add shallots and saute until translucent. Add flour, and stir for 2 minutes, creating a roux. Add syrup, mustards, salt and bourbon, and cook until thickened. Stir in cream, and bring to a simmer for 3 to 5 minutes, or until sauce consistency is reached.