Bourbon Pecan Chicken - cooking recipe

Ingredients

1/8 c. Dijon mustard
1/4 c. dark brown sugar
1/4 c. molasses
1 jigger bourbon
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1/2 c. fine ground pecans
1/2 c. dry bread crumbs
4 double breasts of chicken, skinned, boned and split into 8 pieces
6 Tbsp. clarified butter
6 oz. chilled unsalted butter, cut into 12 pieces
1/2 c. scallion tops, sliced into small rounds

Preparation

Whisk together mustard, sugar, molasses, bourbon, and soy and Worcestershire sauces; set aside.
Mix pecans and bread crumbs; press chicken breasts firmly into crumbs, coating well.
(Note: Chicken can be pounded with mallet to tenderize.)
Heat 2 tablespoons butter in skillet until bubbly hot; add chicken.
Cook to a nice brown on both sides.
In small saucepan, bring bourbon mixture to a low simmer (watch carefully).
Add 6 ounces butter, 1 piece at a time; allow each piece to melt before adding the next. Do not reheat.
Arrange chicken on platter or plates.
Pour sauce over chicken and sprinkle with sliced scallions.