Chicken with Pecan Cream and Mushrooms
¾ cup coarsely chopped pecans, toasted
1 cup water
1¼ teaspoons salt, divided
6 (4-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper
¼ cup finely chopped shallots
1 (8-ounce) package pre-sliced mushrooms
4 cups cooked egg noodles
Chopped parsley (optional)
· Place pecans in a food processor; process until smooth (about 1 minute), scraping sides of bowl once. With processor on, add water and ¾ teaspoon salt; process until smooth, scraping sides of bowl once.
· Sprinkle chicken with ½ teaspoon salt and pepper
· Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes on each side or until done. Remove chicken from pan, keep warm
· Add shallots and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in pecan cream, bring to a boil. Cook 1½ 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