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PECAN CHICKEN with MAPLE CREAM GRAVY

CHICKEN
6 skinless, boneless chicken breasts or 2 pounds chicken tenders
1 cup buttermilk
Avocado oil or your favorite for frying or just plain old crisco
3/4 cup FINELY chopped or crushed pecan pieces
2 cups all purpose flour
2 tablespoons FRESH ground Himalayan pink salt
FRESH ground black pepper, to taste

• Place chicken in large ziplock bag with buttermilk.
• Chill for 8 hours.

• Pour oil to a 1 inch depth in your favorite deep skillet, preferably cast iron.
• Mix together the pecans, flour, salt and pepper.
• Remove chicken from bag and discard marinade.
• Dredge chicken in flour mixture, shaking off excess.
• Fry chicken 6-7 minutes on each side until cooked through.
• Drain on wire rack.
  Keep warm.

MAPLE CREAM SAUCE
4 slices thick bacon, diced
1 shallot, minced
3 tablespoons Wondra flour
1/2 cup PURE and QUALITY maple syrup
1/4 cup whole grain mustard (optional)
1/3 cup bourbon
2 cups heavy cream
FRESH ground sea salt and black pepper

• Cook bacon until crisp.
• Using a slotted spoon remove bacon to paper toweling to drain.
• Add shallots to bacon grease and sauce 2 minutes or so until tender.
• Add flour, stirring constantly until golden.
• Add syrup, bourbon and mustard if using. Stir constantly until thickens.
• Add cream, stirring constantly 5-7 minutes until desired consistency.
• Fold in bacon.
• Plate chicken
• Serve with mashed potatoes.
• Ladle sauce over chicken and potatoes.