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.
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
1/4 cup finely chopped shallots
1 (8-ounce) package presliced mushrooms
4 cups cooked egg noodles
Chopped parsley (optional)
How to Make It
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.
I love this recipe! I made it from the original magazine version years ago, and made it regularly for a while. I forgot about it, and found it again while searching online for chicken recipes. I have to resist the urge to make this every week. It's easy and delicious.
This recipe was so good. My husband and I made it for the first time tonight and it was fantastic! It was very easy and quick. I found it to be very similar to stroganoff, but not nearly as heavy. This will become a regular dinner for us.
I made this mostly because it was something different. I was surprised how much I liked it! My husband liked it too. I even missed the part about toasting the pecans and I thought the sauce was wonderfully flavorful. Except for toasting the pecans, I followed the recipe exactly. The sauce thickened up great in the pan. I added the chicken back to the pan to coat with the sauce. Not too pretty of a dish but will definitely make this again.
I just fixed this for my family when they were visiting and everyone loved it! I actually doubled the recipe since we had a lot of people. The pecans and water were a little runny in the food processor so I added a little cream when I put it in the pan. The sauce thickened up while cooking and came out great! I also put the chicken back in the skillet with the sauce when I served it. YUM! Will definitely make again. I served it with fresh carrots and broccoli.
Excellent! I followed the recipe exactly as it was written --it was so delicious. I do think this recipe is appropriate for special occasions, the sauce looks like it can be rich for its creamy texture, but because it's made with water it's quite light. Very easy to follow. I served it with rice instead of the noodles and it worked very well. I will be making this again for sure.
Made this last night and with the advice of another reviewer I used low-fat half/half instead of water, added some dijon mustard and went a step further with some red pepper flakes. It came out great and was better than I expected.
I would make it again for sure.
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