Pan Seared Bourbon Pecan Chicken

Chef Ace Champion’s amazing Bourbon Pecan Chicken recipe featuring AVOCARE Extra Virgin Avocado Oil.

Serving: 2/Prep time: 15 minutes/Cook Time: 40 minutes



Wine Sauce
1/4 cup AVOCARE Extra Virgin Avocado Oil
2 medium Chicken Breasts, seasoned and marinated
2 Tbs creole seasoning
1/4 cup of semi-sweet white wine


Bourbon Peacan Sauce
1/2 cup of chopped pecans
1/4 cup of bourbon (flambéed, optional)
1/2 cup of semi-sweet white wine (reduced by half, optional)
1/4 cup of dark brown sugar
4 Tbs of real butter (1/2 stick equivalent)
1 Tbs heavy whipping cream (optional)


Directions for Chicken:

Season the chicken with creole seasoning or salt and pepper; cover and let marinate for at least an hour.

Using a medium skillet just big enough to fit both chicken breasts; turn stove on high and allow the oil to get very hot. Drain the chicken breast and pat dry any liquid using a paper towel. (You want the chicken to be dry for a good sear).

Slowly add both chicken breast one by one into the hot oil; making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices and give it a gorgeous color.)

Add chicken to a shallow baking dish big enough to fit and pour ¼ cup of wine over both chicken breast. Finish cooking the chicken in a pre-heated oven at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carryover cook to reach about 160 degrees.

Direction for Sauce:

In the same pan scrap out any burnt or black pieces out of the pan. Turn the burner on medium. When hot deglaze the pan by pouring a half of the wine to make sure all the scrapings from the bottom are lifted. Add the pecans. Add half of the bourbon and flambé. Remove the pecans into a small bowl and set aside.

Add the wine and sugar & allow cooking until sauce start to thicken and bubble (about 3 minutes on medium heat. Add the cream and cook until the sauce has thickened. Add the pecans and the butter to the skillet and continue cooking until all the butter is incorporated and the sauce is nice and creamy. (The sauce should look like a chunky Caramel Sauce). Serve Immediately.

Plating: Slice each chicken breast about half way at a bias. Place at an angle on a large plate. Spoon the sauce over the chicken breast that are sliced and serve the remaining sauce on the side using a heated ramekin.

Additional Uses: This sauce is also good over fish or pork. Minus the chicken, it can also be used as a desert sauce.

Recipe Created By: Chef Ace Champion