Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 7

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.

Recipe by Cooking Light October 2002

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

378 calories; calories from fat 30%; fat 12.8g; saturated fat 1.6g; mono fat 6.5g; poly fat 3.8g; protein 33.9g; carbohydrates 31.2g; fiber 3.7g; cholesterol 101mg; iron 3.4mg; sodium 573mg; calcium 32mg.
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