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picture of recipeBourbon Pecan Chicken Recipe - Food.com
pecan,    tarragon,    rosemary,    pepper,    paprika,    lemon,    onion,    garlic,    whole chicken,    salt,    bourbon whisky
posted for ZWT 5
Serving Size: 1 (275) g   Servings Per Recipe: 4   AMT. PER SERVING % DAILY VALUE   Calories: 918.6   Calories from Fat 565 g 62 %   Total Fat 62.8 g 96 %   Saturated Fat 16 g 79 %   Cholest...


picture of recipeBourbon Pecan Chicken Recipe - Food.com
butter,    chicken breast,    pecan,    spring onion,    mustard,    worcestershire sauce,    soy sauce,    bread crumbs,    brown sugar,    bourbon whisky,    ghee
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving.
Serving Size: 1 (190) g   Servings Per Recipe: 8   AMT. PER SERVING ...


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picture of recipePecan Chicken With Bourbon Sauce Recipe - Food.com
butter,    chicken breast,    olive oil,    pecan,    spring onion,    eggs,    mustard,    worcestershire sauce,    soy sauce,    bread crumbs,    brown sugar,    bourbon whisky,    water
This is a restaurant recipe that I modified slightly. The bourbon sauce is wonderful, either pooled beneath the chicken and/or drizzled over the top. This recipe makes a lot of sauce. You can save som...


picture of recipePecan Chicken Strips With Bourbon Dipping Sauce Recipe - Food.com
chicken breast,    pecan,    pepper,    eggs,    salt,    light corn syrup,    molasses,    bourbon whisky,    milk,    flour,    ghee
I had this appetizer at a potluck last evening and thought they were great. Recipe is courtesy of the hostess, Diane. I think it will be easier to use the chicken tenderloins (tenders) from the grocer...


picture of recipeSauteed Chicken Breasts with Apricots Bourbon and Pecans Recipe by Southern.Crockpot | ifood.tv
butter,    chicken breast,    tomato paste,    chicken stock,    safflower oil,    pecan,    pepper,    apricot,    shallot,    spring onion,    mustard,    salt,    bourbon whisky
GETTING READY   1) Mix the apricots with the bourbon and 1/4 cup of the stock and marinate for eight hours or overnight. Else heat bourbon and 1/4 cup of the stock and bring to a boil, then turn off th...





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