CHICKEN WITH PECAN CREAM AND MUSHROOMS (COOKING LIGHT)

CHICKEN WITH PECAN CREAM AND MUSHROOMS (COOKING LIGHT) image

Categories Chicken

Yield 6 servings

Number Of Ingredients 10

Previous Next

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)

Steps:

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. Sprinkle chicken with 1/2 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 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.