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1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 tablespoons plus 2 teaspoons bourbon
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/2 cup finely ground pecans
1/2 cup dry bread crumbs
8 boneless chicken breast halves
6 tablespoons clarified butter
6 ounces chilled, unsalted butter cut into 12
1/2 cup scallion tops, sliced into small rounds

Whisk mustard, sugar, bourbon, soy sauce, and Worcestershire
sauce together. Set aside. Mix ground pecans and bread crumbs
together. Press chicken breast firmly into crumbs, covering well.
Heat 2 tablespoons of butter in large skillet until bubbly hot.
Add chicken breasts and cook until done and nicely browned.
Replenish butter while cooking all breasts. In a small saucepan,
bring bourbon sauce mixture to a low simmer watching carefully.
Remove from heat and whisk constantly while adding 6 ounces chilled
butter, one piece at a time. Allow each piece to melt before
adding another. Do not reheat sauce. Place chicken on platter.
Pour sauce over and top each piece with scallion tops.

Yield: 4 servings.

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