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Mad's Pecan-Crusted Chicken

1 cup clarified butter
2 cups chicken stock
2 cups pecans chopped
1 cup plus 2 tablespoons bourbon whiskey
2 tablespoons maple syrup
1 tablespoon chopped fresh herbs (rosemary, thyme' sage, tarragon)
1/2 stick (1/4 cup) unsalted butter ( cut into 8 pieces )
4 skinless boneless chicken breast halves

Place nuts in a food processor pulse until finely ground.

With a sharp knife cut chicken thighs from legs. Pat chicken dry and brush all over with butter mixture. Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on baking sheet. Bake chicken in middle of oven until cooked through and golden, 25 to 30 minutes.

Bring chicken stock to a boil in a saucepan over medium-high heat. Lower the heat to medium and cook until you have reduced the stock by half. Set aside.

Cut each chicken breast in half across the grain. Place each piece, called a rosette, between 2 sheets plastic wrap, skin side (the round side) down. Pound the chicken with a heavy bottomed saucepan or meat mallet. Press the flattened chicken into pecans and coat.

Cook on a medium to high heat grill 3-4 minutes per side. Heat a sauté pan add bourbon slightly turning pan away from heat you incase the bourbon flames. Don't worry if it doesn't flame. Your objective is to remove the alcohol, and whether it happens by flaming or boiling doesn't matter. After the alcohol has either burned or boiled off, add the stock and reduce by one third. Add the syrup and herbs. Lower the heat to its lowest point. Whisk in 8 pieces butter 1 tablespoon at a time, always waiting until the previous tablespoon has melted before adding the next one

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