Chicken with Pecan Cream and Mushrooms

A simple chicken sauté gets an elegant makeover. You can also serve with rice or orzo to soak up the succulent sauce. This sauce is also great made with roasted almond butter.

Yield: 6 servings

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

378 (30% from fat)

Fat:

12.8g (sat 1.6g,mono 6.5g,poly 3.8g)

Protein:

33.9g

Carbohydrate:

31.2g

Fiber:

3.7g

Cholesterol:

101mg

Iron:

3.4mg

Sodium:

573mg

Calcium:

32mg