Ingredients

• Butter, for greasing pan
• 6 boneless, skinless chicken breast halves
• 1 cup finely ground pecans
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon butter, melted
• 1 tablespoon brandy
• 1 egg white, slightly beaten
• 1/4 teaspoon freshly ground pepper
• Nectarine Brandy Sauce, recipe follows
• Fresh parsley sprigs, for garnish
• Seasonal flowers, optional, for garnish

Directions

Nectarine Brandy Sauce:

2 nectarines, peeled, pitted, and finely diced

1/4 cup diced sweet onion

1 cup sour cream

2 tablespoons brandy

2 tablespoons maple syrup

1 tablespoon Dijon mustard

In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes.