Bourbon Honey Chicken with Pecans This is as close as I can work out to a recipe that I tried at the Great Jones Diner in New York. They served this with sweet potato fries (chips). Serves 2 Ingredients: Preparation Method 4 Boneless chicken breast 1/2 pint Buttermilk (I think this is optional) 2oz Flour 1 tblsp Garlic powder 1 tsp Cayenne pepper Pepper to taste 4oz Butter or margarine -- melted 2 tblsp Honey Grated peel of 1 lemon 1 tbsp Bourbon (I use Makers Mark or Woodfords Reserve but Jim Bean, J.D. etc would do) Big fat handul of roughly chopped Pecans Preperation: The deal is - you are supposed to soak the chicken in buttermilk overnight or for at least through the day, I always forget to do this and never have buttermilk so what I usually do is soak the meat in standard milk in the fridge for about 1 hour before cooking. Its a token gesture! Next you need to coat that chicken, so; on a large tray mix flour, garlic powder, cayenne pepper, and freshly milled pepper. Spread around and pass the chicken through to evenly coat. Place meat on a plate and let it rest for 30 mins. Next grate your lemon peel and gather the honey, bourbon, margarine/butter and pecans so they are at hand. This meal cooks real quick so you do not wanna be messin'.Cooking: If you have a chargrill pan then let it heat up for about 4 minutes so it is red hot. If don't have a chargrill pan then pour a small amount of virgin olive oil into a thick bottomed frying pan and bring to a hot cooking temperature. Place the chicken in the pan. Cook for an average of 8 minutes per side turning only once (longer if the meat is on the bone). After you turn the meat over its time to make the sauce. In a small pan slowly melt the butter on medium heat (do not get crazy and boil the sucker) when it is melted add to it the honey, lemon peel and bourbon. Stir gently to mix and heat on a low level without boiling. When the chicken is cooked transfer to a serving dish and pour the sauce all over . Top with your chopped pecans. Serving suggestions Serve with boiled brown rice and a green salad or my sweet potato mash recipe (see below) and some fresh boiled greens. On a fiery tip you could serve with my cajun sweet potato wedges and tomato salsa with a green salad. If you are not on a waist watching scheme try cutting sweet potatoes into long chips (thats English chips not the Euro/American varient) and deepfry until cooked. Before serving sprinkle slightly with a cayenne, chilli powder and sweet paprika mix!