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1
Mix together the pecans and bread crumbs, on a plate.
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2
Beat the eggs and water in a pie plate.
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3
Pound the chicken breasts to thin them. This helps so you won't have to cook the coated chicken breasts too long. You want to avoid burning the pecan coating.
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4
Heat the 2 T. butter and 1 T. olive oil in a nonstick skillet over medium heat.
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5
Dip the chicken breasts, both sides, into the eggs.
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6
Press the chicken breasts, both sides, into the pecan and bread crumb mixture, coating them evenly.
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7
Cook the chicken breasts over medium heat (adjust as needed) until nicely browned and cooked through. Depending on the thickness and size of your chicken breasts, it could be anywhere from 5 to 10 minute per side.
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8
Meanwhile, in a small saucepan, whisk together the dijon mustard, dark brown sugar, bourbon, soy sauce and worcestershire sauce until smooth.
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9
Bring to a simmer over medium-low heat, then remove from the burner and whisk in the 3/4 cups of unsalted butter, a few pieces at a time. Do not return to the heat.
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10
Arrange the chicken breasts on a large serving platter and pour some of the sauce over. Sprinkle with green onions. Or you can plate them individually.
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11
You may choose to pool the sauce or drizzle or serve the sauce on the side. The choice is yours!
