Ingredients

• 4 skinless boneless chicken breast halves
• 1 cup panko (Japanese breadcrumbs)
• 1 cup finely chopped pecans
• 6 tablespoons (3/4 stick) butter, divided
• 1/4 cup minced shallots
• 3/4 cup low-salt chicken broth
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and sauté until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.
2. Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; sauté over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.