This has been in my Google Reader for awhile now. It is originally from cooking light, but I found it on Maryanna’s blog. It sounded like it would be delicious for tonight. I’ve been craving something to remind me of Fall (yes, even with Austin’s 95 degree day today). And, we’ve been playing at the Dog Park this afternoon & so this looked easy but tasty.
Chicken with Mushroom-Pecan Cream Sauce
3/4 cup coarsely chopped pecans, toasted
1 cup water
1 and 1/4 tsp salt, divided
6 (4-ounce) skinless, boneless chicken breast halves
1 tsp freshly ground black pepper
1/4 cup finely chopped shallots
1 (8-ounce) package pre-sliced mushrooms
4 cups hot cooked egg noodles
Chopped parsley (optional)
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 tsp salt; process until smooth, scraping sides of bowl once.
Sprinkle chicken with remaining 1/2 tsp salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 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 the mushrooms are tender. Stir in pecan cream; bring to a boil. Cook 1 and 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.