Directions:
- Preheat oven to 350° F. Finely grind flour, pecans, salt, pepper, thyme, and nutmeg in processor. Transfer flour mixture to shallow bowl. Heat 3 tablespoons oil in each of 2 heavy large ovenproof skillets over high heat. Dip chicken into beaten egg, then into flour mixture, coating completely. Add 3 pieces of chicken to each skillet and cook until golden, about 5 minutes per side. Transfer skillets to oven; bake until chicken is cooked through, about 10 minutes.
- Meanwhile, melt butter in heavy medium skillet over medium-high heat. Add shallots and sauté 2 minutes. Add brandy and bring to boil. Add Chicken Stock and boil until mixture is reduced to 1 cup, about 8 minutes. Season sauce with salt and pepper. Mix in parsley.
- Place chicken on work surface. Cut diagonally into 1/2-inch-wide slices. Arrange on plates. Pour sauce around chicken. Serve with Parsnip Gnocchi.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.64 Kcal (2921 kJ) | ||
| Calories from fat | 366.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.68g | 63% | |
|---|---|---|---|
| Cholesterol | 178.44mg | 59% | |
| Sodium | 1152.02mg | 48% | |
| Potassium | 882.54mg | 19% | |
| Total Carbs | 22.82g | 8% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 54.37g | 109% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.76 Kcal (744 kJ) | ||
| Calories from fat | 93.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.36g | 63% | |
|---|---|---|---|
| Cholesterol | 45.47mg | 59% | |
| Sodium | 293.54mg | 48% | |
| Potassium | 224.88mg | 19% | |
| Total Carbs | 5.81g | 8% | |
| Sugars | 0.7g | 11% | |
| Dietary Fiber | 0.71g | 11% | |
| Protein | 13.85g | 109% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.3mg | 7% | |
| Calcium | 10.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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