Crispy Chicken & Bacon w/ Bourbon Pecan Bechamel Sauce

I got so excited when I had the idea for this recipe. A few weeks ago I posted a pumpkin smothered chicken recipe that quickly got a lot of love. Since then I tried out a buffalo chicken variation and now this one.

This one is my personal favorite I think!
It tastes like fall.. so comforting. So creamy. It’s one of those meals that just makes you feel cozy and happy while eating it. I highly recommend serving it with buttery mashed potatoes!

This recipe is gluten free (as always! ) but also happens to be dairy & egg free. You can use real cream if you wish- but see below for my favorite cream option.

If you want to simplify and keep it REALLY fast & easy you can skip breading the chicken or even just toss it in a little flour salt and pepper before pan sautéing/ frying. While it does pack a nice little honey mustard flavor - it will be ok if you want to skip the breading.

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The bourbon bechamel really is something special!! Don’t worry the alcohol cooks out of it. You end up left with a lovely flavor that is only taken to another level of delicious with the bacon and pecans.

By the way- if you have a nut allergy you can leave out the pecans! Don’t worry- the recipe won’t suffer. While they do add a nice texture - the flavor really comes from the sauce.

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This Dairy Free Heavy Cream from silk is PHENOMENAL. I haven’t found anything that comes close like this does to mimicking creams flavor and texture.
There is no coconut or any nut free milk flavor to it.

If you are unable to find it- full fat coconut cream is your next best option.

As for the butter any dairy free/vegan butter option will work. And of course real butter can be used too.

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Crispy Chicken & Bacon with Bourbon Pecan Bechemel Sauce

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Author: Brittany Angell

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients US Metric Both

Crispy Honey Mustard Chicken.

• 1 lb Chicken Tenders (For best results pound chicken to an even thin texture) 
• 1/4 Cup Maple Syrup or Honey (Sugar free versions can be used too)
• 2 Tsp Starch (any kind) *optional but it helps the breading stick.
• 1 Tbsp Dijon Mustard
• 1/2 Tsp Himalaya Salt
• 1/4 Tsp Black Pepper
• 1/2 Cup Breadcrumbs or Gluten Free Breadcrumbs
• 1/2 Cup Gluten Free Flour All Purpose Flour (or regular)
• 1 Pkg Thick Cut Bacon, Cooked till crispy and chopped (optional) 

Bourbon Bechamel

• 6 Tbsp Dairy Free Butter or Salted Butter
• 2 Tbsp Gluten Free All Purpose Flour (or Regular Flour)
• 1 Cup Bourbon
• 3 Cups Dairy Free Heavy Cream or Regular
• 1 1/4 Tsp Himalayan Salt
• 1/2 Tsp Black Pepper
• 1 1/2 Tsp Nutmeg
•  1/2 Tsp Thyme
• 1/2 Tsp Cinnamon
• 2 -  2 1/2  Tbsp Cane Sugar or Maple Syrup (Sugar free syrups can be used as well)
• 1 Cup Chopped Pecans

Instructions

1. In a skillet preheat enough oil to fry the chicken tenders. While the oil is heating mix the maple syrup, starch and dijon mustard in bowl. In a separate bowl combine the breadcrumbs, flour, salt and pepper. Dip the chicken tenders in the mustard mixture, the flour mix and the into the oil until golden brown. Once the chicken is fully cooked set aside to drain.
2. In a deep skillet melt the butter and mix in the flour to create a roux. Slowly mix in the cream to ensure the roux becomes fully combined. Finish adding the bourbon, salt, pepper, nutmeg, thyme, cinnamon, and sugar. Keep the sauce on medium heat until the bourbon cooks down and the bitterness begins to fade. Mix in the pecans. 
3. After the sauce is completed add the chicken, chopped bacon, and serve. 

I have come to find that pounding chicken thinner into an even layer makes a huge difference in how tender and juicy it ends up. This is an extra step & its totally optional. But if you have a moment- give it a go.