Chicken with Pecan Cream and Mushrooms

Yield: 6 servings
Source: Cooking Light October 2002

CL Comments: 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.
Amy's Comments: This is a great chicken dish. Different from the norm. Amazing how there is no cream in the sauce, but it does taste creamy! A keeper!


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)


  1. 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.
  2. Sprinkle chicken with 1/2 teaspoon salt and pepper.
  3. 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.
  4. 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.


Healthy Units: 8 per serving
CALORIES 378 (30% from fat); FAT 12.8g (sat 1.6g, mono 6.5g, poly 3.8g); PROTEIN 33.9g; CARB 31.2g; FIBER 3.7g; CHOL 101mg; IRON 3.4mg; SODIUM 573mg; CALC 32mg

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