Originally Posted by jkath
And depending upon your tastes, you could also add a tiny bit of bourbon or pure maple syrup to the sauce. (I must be channeling Uncle Bob)
jkath, are you sure you aren't channeling me? We make Pecan-Crusted Chicken as a banquet item where I work. The sauce is a maple-butter sauce.
For home quantities, heat 1/4 c maple syrup until warm. Add 1/4 lb (yes, one whole STICK) of real, sweet cream, unsalted, whole butter, cut into tablespoons. Stir until the butter is melted and the sauce comes together. Drizzle the sauce over the chicken and serve with your favorite sides.
If you really want to get fancy, pan-roast some whole pecans in clarified butter with salt. Once those are toasty, add the maple syrup and some whole butter, and stir until it comes together.