1/2 cup bread crumbs
2 tablespoons honey, divided
2 tablespoons Dijon mustard, divided
2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces
salt and pepper
1 tablespoon olive oil or vegetable oil
1 tablespoon butter
3 tablespoons bourbon
1/4 cup heavy cream
1/4 teaspoon cayenne pepper
1/3 cup chopped pecans
1 tablespoon butter
Combine finely chopped pecans and bread crumbs in a large ziploc bag. Set aside. In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard. Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides. One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well. Preheat oven to 375 degrees. Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides. Transfer chicken to a casserole dish and place in oven to finish cooking, about 10 to 12 minutes. Wipe pan clean. Add bourbon, 1 tablespoon honey, 1 tablespoon Dijon mustard, heavy cream, cayenne pepper and pecans to pan. Simmer for about 2 to 3 minutes. Remove from heat and stir in butter until melted. Season sauce to taste with salt and pepper.