Pan Roasted Chicken Breast With Pecan And Potato Hash And Spicy Brown Butter Sauce

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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

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