This is a fabulous recipe, a nice variation from the regular 'Shnitzel'. Easy to make and a real delicacy.
Ingredients: 1/2 cups finely chopped pecans
1/2 cups dry bread crumbs
8 skinless, boneless chicken breasts, halved
1/2 cup clarified butter, melted, (or margarine)
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tb.spoon bourbon whisky
2 tb.spoons soy sauce
1 tea spoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut in small cubes
1/2 cup sliced green onions
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.