Recipe: Flanagan's Southern Pecan Chicken Champignon with Pecan Butter

SOUTHERN PECAN CHICKEN CHAMPIGNON WITH PECAN BUTTER

"This dish is excellent with your favorite stuffing or wild rice dish. For a more formal presentation serve this sauce with game hens, quail or duck."

4 boneless skinless chicken breast
4 ounces Southern Comfort whiskey, divided use
4 tablespoons diced onion
2 cloves garlic minced
Juice of 1/2 orange, seeds removed
1 cup of all-purpose flour (seasoned to taste)
3 tablespoons olive oil
3 tablespoons butter
4 ounces sliced mushrooms
4 tablespoons roasted pecan pieces
8 tablespoons Pecan Butter (recipe follows)
12 ounces heavy whipping cream
Salt and pepper to taste
4 tablespoons chopped fresh parsley

Marinate the chicken breast in 2 ounces Southern Comfort, diced onions, garlic and orange juice for 1 hour. Remove chicken from marinade; reserve marinade.

Dredge chicken in seasoned flour and pan fry in mixture of olive oil and the 3 tablespoons butter. After golden brown remove from skillet, finish cooking in oven then hold warm.

Discard most of the oil from the skillet and deglaze with the reserved marinade. Reduce for 2 to 3 minutes.

Add mushrooms, roasted pecan pieces and pecan butter to the skillet. Saute mushrooms for 3 to 4 minutes; add the remaining 2 ounces of Southern Comfort and flame off.

Add whipping cream and reduce to coat a spoon. Salt and pepper to taste.

Fold in fresh parsley and spoon over panned chicken.

PECAN BUTTER
Makes about 1 1/2 cups

8 ounces (1 cup) sweet butter
3 basil leaves diced or 3 tablespoons dry basil
2 tablespoons brown sugar
1 pinch cayenne
1 pinch blackening seasoning
1/2 cup pecans

Mix all pecan butter ingredients together in a food processor. Roll in log shape in wax paper and refrigerate or freeze for future use.

Makes 4 servings
Source: Flanagan s Creative Food and Drink in Fine Dining Louisiana Style by John M. Bailey