Walnut-Crusted Chicken and Gnocchi with Brown Butter Cream Sauce

Walnut-Crusted Chicken
(Serves 3)

3 chicken breasts, butterflied and pounded thin, or 6 chicken tenders
1 T olive oil
4 oz chopped walnuts
1/4 cup flour
1/4 tsp mustard powder
1/4 tsp nutmeg
1/4 tsp allspice
3 T buttermilk
1 egg
Salt and Pepper

Heat a large skillet over med-high heat. Add olive oil. Combine buttermilk and egg in a shallow bowl and add salt and pepper. Pulse walnuts in a food processor until finely chopped. Combine walnuts, flour, mustard, nutmeg, allspice, salt and pepper on a plate. Bread chicken by first dipping both sides in egg mixture, then in walnut mixture. Add to pan. Cook about 3 minutes on each side, until no longer pink and juices run clear. Remove from heat.


Gnocchi
1 pkg gnocchi (I used sweet potato-whole wheat gnocchi)
4 T unsalted butter
12 sage leaves, chopped
1/4 cup heavy cream (I substitued FF half and half cause that's what I had)
1/4 tsp. nutmeg
Salt and Pepper

Boil water for gnocchi, salt before adding pasta. Cook the gnocchi according to package directions in batches, generally about 3 minutes. When they float to the top, remove them with a slotted spoon. In another pan, melt butter over med-low heat. Cook until butter turns a light brown color, do not burn. Whisk in cream and add chopped sage. Add cooked gnocchi to pan and cook until heated through.