Chicken with Pecan Cream and Mushrooms

(from Organic Gal’s recipe box)

Source: CL

Serves 6 people

Categories: Chicken, Entree

Ingredients

  • 3/4 cup coarsely chopped pecans, toasted
  • 1 cup water
  • 1 1/4 tsp salt
  • 6 skinless, boneless chicken breast halves
  • 1 tsp black pepper
  • 1/4 cup finely chopped shallots
  • 8 ounces sliced mushrooms
  • 4 cups cooked egg noodles

Directions

  1. place pecans in a food processor, process until smooth. Add water and 3/4 tsp salt, process until smooth.

  2. Sprinkle chicken with 1/2 tsp salt and pepper.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and saute three minutes on each side. Remove from pan.

  4. Add shallots and mushrooms to the chicken pan, and saute until mushrooms are tender, about 3 minutes. Stir in pecan cream and bring to a boil. Cook 1 1/2 minutes.

  5. place 2/3 cup egg noodles on a plate, top with a chicken breast half and 1/3 cup pecan sauce.

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