Step 1

In a small casserole dish, mix together breadcrumbs and 2 tbsp. (28g) of clarified butter.

Step 2

Cover each chicken tenderloin, both sides, with the breadcrumb mixture.

Step 3

In a large skillet, heat up your remaining 2 tbsp. (28g) of clarified butter on medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Whisk into the hot sauce the butter in 1 tbsp. (14g) cubes at a time.

Step 7

Plate your chicken and sides (I just steamed broccoli) and drizzle sauce all over, plus extra on the side for dipping.