Crisp Breast of Chicken with Parsnip Gnocchi Recipe

Name: Crisp Breast of Chicken with Parsnip Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup pecans, 3/4 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Crisp Breast of Chicken with Parsnip Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crisp Breast of Chicken with Parsnip Gnocchi

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