Bourbon Pecan Chicken

 1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
4 tbsp butter, melted
1/2 tsp salt
1 1/2 pounds boneless skinless chicken breast, pounded thin and/or cut into 3 pieces
2 Tbsp brown sugar
2 Tbsp dijon mustard
1 1/2 Tbsp bourbon
1 Tbsp soy sauce
1 tsp Worcestershire sauce
6 Tbsp butter, cut into small cubes
1/4 cup coarsely ground pecans
Sliced green onions, for garnish

Stir together finely chopped pecans, bread crumbs, 2 Tbsp melted butter, and the salt on a plate; spread into an even layer.  Place chicken into mixture and coat on all sides.  Heat remaining 2 Tbsp melted butter in large skillet, over medium low heat.  Add chicken thighs; cook, covered, for 4 minutes.  Stir or turn chicken over and cook again, covered for 4 minutes.  Uncover; cook about 4 minutes more or until browned on both sides and cooked through.  Whisk together sugar, mustard, bourbon, soy sauce, and worcestershire sauce in a small saucepan.  Bring to a simmer; remove from heat and whisk in cold butter, adding one piece at a time.  Serve chicken with sauce and coarsely chopped pecans.  Garnish with green onions.

Serves 3