Crisp Breast of Chicken with Parsnip Gnocchi

• 1 cup all purpose flour
• 1/2 cup pecans
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 6 tablespoons vegetable oil
• 6 skinless boneless chicken breast halves
• 1 egg, beaten to blend
• 1/4 cup (1/2 stick) butter
• 1/3 cup minced shallots
• 1/2 cup brandy
• 1 1/2 cups Chicken Stock
• 1 tablespoon chopped parsley
• Parsnip Gnocchi

1. Preheat oven to 350 F. Finely grind flour, pecans, salt, pepper, thyme, and nutmeg in processor.
2. Transfer flour mixture to shallow bowl.
3. Heat 3 tablespoons oil in each of 2 heavy large ovenproof skillets over high heat.
4. Dip chicken into beaten egg, then into flour mixture, coating completely.
5. Add 3 pieces of chicken to each skillet and cook until golden, about 5 minutes per side.
6. Transfer skillets to oven; bake until chicken is cooked through, about 10 minutes.
7. Meanwhile, melt butter in heavy medium skillet over medium-high heat.
8. Add shallots and saute 2 minutes.
9. Add brandy and bring to boil.
10. Add Chicken Stock and boil until mixture is reduced to 1 cup, about 8 minutes.
11. Season sauce with salt and pepper.
12. Mix in parsley.
13. Place chicken on work surface.
14. Cut diagonally into 1/2-inch-wide slices.
15. Arrange on plates.
16. Pour sauce around chicken.
17. Serve with Parsnip Gnocchi.

flour, pecans, salt, pepper, thyme, ground nutmeg, vegetable oil, chicken breast halves, egg, butter, shallots, brandy, chicken, parsley

Taken from www.epicurious.com/recipes/food/views/crisp-breast-of-chicken-with-parsnip-gnocchi-2590 (may not work)