| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves | |
| 2 | c | Buttermilk |
| 1 1/2 | c | Flour |
| 1 | tb | Garlic powder |
| 1/4 | ts | Cayenne pepper |
| Pepper to taste | ||
| 1 | c | Butter or margarine; melted |
| 1/3 | c | Honey |
| 1/8 | ts | Lemon peel |
| 1 | tb | Bourbon |
| 1 | c | Pecans; chopped |
INSTRUCTIONS
COATING SAUCE Date: Fri, 24 May 96 07:14:26 PDT From: eboyd@shentel.net Soak chicken pieces overnight in buttermilk (or at least several hours). Mix flour, garlic powder, little cayenne pepper, and pepper. Dredge chicken in this. Let chicken "rest" after coating with flour mix for bout 30 minutes (so coating "sticks"). Heat small amount oil in large fry pan. Cook about 8 min. per side (for boneless pieces, longer for with bone) til no longer pink. Make Sauce: mix melted butter or oleo, honey, lemon peel and bourbon. Mix and heat until warm. Pour over cooked chicken. Top with Chopped Pecans! Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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