Pan Roasted Chicken Breast with Pecan and Potato Hash and Spicy Brown Butter Sauce Recipe | Tom Pizz

Ingredients

• 3 Yukon gold potatoes, diced
• 4 to 5 tablespoons canola oil, divided
• 4 boneless chicken breasts with skin
• Kosher salt and freshly ground black pepper
• 1/2 pound sliced bacon, pancetta, salami or ham, chopped
• 1 medium-sized red onion, diced small
• 1/4 cup toasted and chopped pecans
• 2 tablespoons sherry vinegar
• 1 teaspoon finely chopped thyme leaves
• 1 tablespoon finely chopped parsley leaves
• 1/4 cup chicken stock
• 4 sticks unsalted butter, diced
• 2 jalapeno peppers, seeded and thinly sliced