Earl Shelsby. Serves 4. 15 steps
| 4 chicken breasts |
|
pound 1cm thick |
sauté 3 minutes or until lightly browned. Do not overcook. |
chicken |
Transfer to warm serving plate |
| 4 tablespoons pecans |
chop finely |
mix |
|
dust |
| 4 tablespoons flour |
|
| salt and pepper |
|
| 1/8 teaspoon garlic |
minced |
| 2 tablespoons olive oil |
|
pan juices |
|
|
Stir \`butter` \`cornflour` over medium heat until thickened THEN Add \`bourbon` \`sugar` \`zest` \`allspice`, stir gently until reduced |
| 2 tablespoons butter |
|
| sauce |
| 1 teaspoon cornflour |
Mix |
| 1 cup orange juice |
| 2 teaspoons sugar |
|
| dash allspice |
|
| 1/2 cup bourbon |
|
| 2 tablespoons orange zest |
|
| garnish |
| 3/4 cup pecan halves |
|
| 2 tablespoons parsley |
chopped |
| orange and lemon |
sliced |
|
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