4tbspchilled unsalted butter,cut into 1 tbsp cubes
In a small casserole dish, mix together breadcrumbs and 2 tbsp. of clarified butter.
Cover each chicken tenderloin, both sides, with the breadcrumb mixture.
In a large skillet, heat up your remaining 2 tbsp. of clarified butter on medium-high heat.
Add in your chicken and cook both sides until brown and chicken is cooked all the way through, about 5-7 minutes. Flip often as you don't want the breadcrumbs to get black.
To make your sauce, combine the Dijon mustard, brown sugar, soy sauce, Worcestershire sauce, and bourbon. Mix until smooth in a small saucepot over medium heat then remove from heat when it starts to simmer.
Whisk into the hot sauce the butter in 1 tbsp. cubes at a time.
Plate your chicken and sides (I just steamed broccoli) and drizzle sauce all over, plus extra on the side for dipping.
Clarified butter is another term for drawn butter. It's unsalted butter that has the milk solids and water removed and you're left with pure golden butterfat. It lets you cook foods at a higher temperature without burning. To make yourself some clarified butter, gently melt some unsalted butter in a small skillet over low heat until the butter breaks down. You will see the top layer of white bubbles or foam begin to form. Remove from heat and skim off the top with a spoon. The milk solids will drop to the bottom therefore you should strain it through a mesh strainer and then you'll be left with delicious, golden butter fat. Who doesn't love that?! You can refrigerate this and it should keep for several months. Source: All Recipes
Amount Per Serving (1 serving)
Calories 726Calories from Fat 405
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition facts are an estimate and not guaranteed to be accurate.