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Chicken with Pecan Cream and Mushrooms f




Source of Recipe


Penny


Recipe Introduction


A simple chicken saute gets an elegant makeover. You can also serve with
rice or orzo to soak up the succulent sauce. This sauce is also great made
with roasted almond butter.




List of Ingredients




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



Recipe



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 a 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, if desired.


YIELD: 6 servings