Chicken With Pecan Cream And Mushrooms

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup pecans, toasted and coarsely chopped
• 1 cup water
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 6 (4 ounce) boneless skinless chicken breast halves
• 1 teaspoon black pepper, freshly ground
• cooking spray
• 1/4 cup shallot, finely chopped
• 1 (8 ounce) package mushrooms, presliced
• 4 cups egg noodles, cooked

Recipe

• 1 place pecans in a food processor, process until smooth (about 1 minute), scraping sides of bowl once.
• 2 with processor on, add water and 3/4 teaspoon salt, process until smooth, scraping sides of bowl once.
• 3 sprinkle chicken with 1/2 teaspoon salt and pepper.
• 4 heat a large nonstick skillet coated with cooking spray over medium-high heat. add the chicken, saute 3 minutes on each side or until done. (i have to saute the chicken longer on my stovetop). remove chicken from pan, keep warm.
• 5 add shallots and mushrooms to pan, saute 3 minutes or until mushrooms are tender.
• 6 stir in pecan cream, bring to a boil. cook 1 1/2 minutes.
• 7 place 2/3 cup noodles on each of 6 plates. top each with 1 chicken breast half and 1/3 cup pecan cream sauce.