Directions: Stir together the pecans, bread crumbs, and 2 tb.spoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat evenly on both sides.
Heat the remaining 2 tb.spoons clarified butter in a large skillet over a medium heat. Place the coated chicken breasts in the pan and fry on both sides until nicely browned.
In a small saucepan whisk together the Dijon mustard, brown sugar, the whisky, soy sauce and Worcestershire sauce, until smooth. Bring to a simmer over medium - low heat, then remove from flames and whisk in the 3/4 cups of unsalted butter, one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large surving plate. Pour the sauce over the chicken and sprinkle with green onions.