A delightful twist on a classic chicken dish, featuring a nutty crust and a rich whiskey glaze.
Combine the chopped pecans and breadcrumbs in a mixing bowl.
Ensure the nuts are finely chopped for an even coating.
In a pie plate, beat the eggs and water together.
Use a fork or whisk to fully combine the eggs and water.
Pound the chicken breasts to an even thickness.
This helps the chicken cook evenly and prevents overcooking.
Heat the butter and olive oil in a nonstick skillet over medium heat.
Ensure the skillet is hot before adding the chicken for a good sear.
Dip each chicken breast into the egg mixture, then coat with the pecan mixture.
Press the coating firmly onto the chicken for better adhesion.
Cook the chicken in the skillet until golden brown and cooked through, about 5-7 minutes per side.
Adjust the heat as needed to avoid burning the crust.
In a saucepan, whisk together the Dijon mustard, brown sugar, whiskey, soy sauce, and Worcestershire sauce.
Stir continuously to prevent the sauce from sticking.
Simmer the sauce over medium-low heat until slightly thickened, then remove from heat.
Do not overcook the sauce to maintain its smooth texture.
Arrange the cooked chicken on a serving platter, drizzle with the sauce, and garnish with sliced green onions.
Serve immediately for the best flavor and texture.
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