Chicken with Pecan Cream and Mushrooms

Chicken with Pecan Cream and Mushrooms
Photo by Becky Luigart-Stayner

Ingredients

  • 6 (4-ounce) skinless, boneless chicken breast halves
  • 1 ¼ teaspoons salt, divided
  • ¼ cup finely chopped shallots
  • ¾ cup coarsely chopped pecans, toasted
  • 1 cup water
  • 1 teaspoon freshly ground black pepper
  • Chopped parsley (optional)
  • + 3 more ingredients
    • 4 cups cooked egg noodles
    • 1 (8-ounce) package presliced mushrooms
    • Cooking spray

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 wit...

View full recipe at My Recipes

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