Categories: Chicken, Entree

Ingredients

• 3/4 cup coarsely chopped pecans, toasted
• 1 cup water
• 1 1/4 tsp salt
• 6 skinless, boneless chicken breast halves
• 1 tsp black pepper
• 1/4 cup finely chopped shallots
• 8 ounces sliced mushrooms
• 4 cups cooked egg noodles

Directions

1. place pecans in a food processor, process until smooth. Add water and 3/4 tsp salt, process until smooth.

2. Sprinkle chicken with 1/2 tsp salt and pepper.

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and saute three minutes on each side. Remove from pan.

4. Add shallots and mushrooms to the chicken pan, and saute until mushrooms are tender, about 3 minutes. Stir in pecan cream and bring to a boil. Cook 1 1/2 minutes.

5. place 2/3 cup egg noodles on a plate, top with a chicken breast half and 1/3 cup pecan sauce.

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