Chicken With Pecan Cream And Mushrooms Cooking Light Recipes

CREAMY CHICKEN AND MUSHROOMS (COOKING LIGHT)

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken, saute' 4 minutes or until done.
• Remove chicken from pan, set aside.
• Heat oil in pan over medium high heat.
• Add shallots; saute' 1 minute.
• Add mushrooms, saute' 4 minutes.
• Add wine, and cook for 3 minutes or until liquid almost evaporates.
• Combine milk and flour in a small bowl; stir well with a whisk.
• Add milk mixture to pan; cook 3 minutes or until slightly thick.
• Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
• Serve over pasta, sprinkle with parsley, if desired.

LIGHT PECAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; place in a greased 13x9" baking dish.
• Combine butter and the 4 tablespoons of mustard; stir well. Pour over chicken; sprinkle pecans over top.
• Bake, uncovered, at 375 for 35 minutes or until chicken is done.
• Remove chicken to a serving platter, reserving drippings in dish; keep warm.
• Combine remaining 1 tablespoons mustard, pan drippings, and sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
• To serve, pour sauce over chicken.

PECAN CHICKEN

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.