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Bourbon Chicken

4 chicken breasts, halved
4 Tbsp finely chopped pecans
2 Tbsp olive oil
salt and pepper
1 cup unsweetened orange juice
2 tsp sugar
dash allspice
34 cup whole pecans
4 Tbsp flour
2 Tbsp unsalted butter
1/8 tsp minced garlic clove
1 tsp cornstarch
1/2 cup bourbon
2 Tbsp orange zest
2 Tbsp parsley
chopped orange
lemon slices

Place chicken between sheets of waxed paper and pound until about
1/2-inch thick. Mix flour and pecans and lightly dust chicken with
mixture. Set aside. Heat butter and oil in a large skillet and
saute garlic for approximately 30 seconds to 1 minute, then remove
garlic. Then saute chicken over medium heat until lightly browned,
about 3 minutes on each side. Do not overcook Ingredients: Season
with salt and pepper and transfer to warm serving platter.

Mix cornstarch into cold orange juice. Add orange juice to pan
juices and stir over medium heat until thickened. Add bourbon,
sugar, orange zest and allspice. Stir gently for 2 minutes or
until reduced to sauce consistency.

Pour sauce over chicken and garnish with parsley, whole pecans,
orange and lemon slices, and serve.


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