As the skies dried out this past Wednesday, and the winds brought a considerably more chilly evening into Winston-Salem, I retreated to the kitchen as dinnertime approached to prepare a meal for five. It's been over four years since I last made this one, so it was high time to bring it back: pecan-crusted chicken breasts with bourbon sauce. Also on the plates: buttered garden peas and stuffing. I made a note on the recipe that those breasts have to be cut down or pounded, though: it took almost an hour-and-a-half to get them cooked through! I hate to serve dinner so doggone late...
"Oven-Fried Chicken Breasts with Pecan Crust," by Virginia Willis. Published in the Winston-Salem Journal [online], April 21, 2010.
"Pecan-Crusted Chicken Breasts with Bourbon Pan Sauce," by Jim Romanoff. From the Associated Press and published in the Daily News-Herald [Harrisonburg, VA], December 29, 2010. Also found online. Can also be found at the Seattle Times.
Bourbon Sauce directions from "Pecan Chicken with Bourbon Sauce" by LifeIsGood on Food.com.
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