Crisp Breast of Chicken with Parsnip Gnocchi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Place chicken on work surface. Cut diagonally into 1/2-inch-wide slices. Arrange on plates. Pour sauce around chicken. Serve with Parsnip Gnocchi.
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