Chicken With Pecan Cream And Mushrooms Recipes

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PECAN CHICKEN



Pecan Chicken image

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

Steps:

  • In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

CHICKEN WITH PECAN CREAM AND MUSHROOMS



Chicken With Pecan Cream and Mushrooms image

I believe this is from Cooking Light - I've had it a while. Our family thinks this is excellent. I will say that a friend of mine was making it and called me up laughing....she thought the color was odd.. May be but it's still delicious.

Provided by Leslulu

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup pecans, toasted and coarsely chopped
1 cup water
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper
6 (4 ounce) boneless skinless chicken breast halves
1 teaspoon black pepper, freshly ground
cooking spray
1/4 cup shallot, finely chopped
1 (8 ounce) package mushrooms, presliced
4 cups egg noodles, cooked

Steps:

  • 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 the chicken, saute 3 minutes on each side or until done. (I have to saute the chicken longer on my stovetop). Remove chicken from pan, keep warm.
  • Add shallots and mushrooms to pan, saute 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 with 1 chicken breast half and 1/3 cup pecan cream sauce.

Nutrition Facts : Calories 335.3, Fat 14, SaturatedFat 1.8, Cholesterol 93.8, Sodium 625.3, Carbohydrate 22.7, Fiber 2.7, Sugar 1.8, Protein 30.3

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