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

1. 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.

2. 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.

3. 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.

4. 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.

5. Arrange cooked breasts on a serving plate. Spoon sauce over the chicken, and serve.

6. 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.

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