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    Chicken w/ Pecan Cream and Mushrooms


    Source of Recipe


    Cooking Light


    List of Ingredients


    • 3/4 cup coarsely chopped pecans, toasted
    • 1 cup water
    • 1 1/4 tsp salt, divided
    • 6 (4-ounce) skinless, boneless chicken breast halves
    • 1 tsp freshly ground black pepper
    • Cooking spray
    • 1/4 cup finely chopped shallots
    • 1 (8-ounce) package presliced mushrooms
    • 4 cups cooked egg noodles


    Instructions


    1. Place pecans in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water and 3/4 teaspoon salt; process until smooth, scraping sides of bowl once.
    2. Sprinkle chicken with 1/2 teaspoon salt and pepper.
    3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; saute 3 minutes on each side or until done. Remove chicken from pan; keep warm.
    4. Add shallots and mushrooms to pan; saute 3 minutes or until mushrooms are tender. Stir in pecan cream; bring to boil. Cook 1 1/2 minutes. Place 2/3 cup noodles on each of 6 plates. Top each serving with 1 chicken breast half and 1/3 cup sauce. Garnish with parsley.


    Final Comments


    6 servings
 

 

 

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