Maple Encrusted Chicken with Nectarine Brandy Sauce

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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

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