Chicken With Pecan Cream And Mushrooms Cooking Light Recipes

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

Ingredients

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

LIGHT PECAN CHICKEN

Light Pecan Chicken image

This is soooo good! and so easy to make! The chicken is tender and just a bit spicy (because of the Dijon mustard) and the sauce is a snap to make and very tasty.

Provided by Redsie

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves
salt
pepper
1 tablespoon butter (melted)
4 tablespoons Dijon mustard
1/2 cup coarsely chopped pecans
1 tablespoon Dijon mustard
8 ounces nonfat sour cream

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.

Nutrition Facts : Calories 318.3, Fat 17.2, SaturatedFat 3.8, Cholesterol 88.3, Sodium 415.9, Carbohydrate 11.4, Fiber 1.9, Sugar 4.8, Protein 29.8

CREAMY CHICKEN AND MUSHROOMS (COOKING LIGHT)

Creamy Chicken and Mushrooms (Cooking Light) image

Make and share this Creamy Chicken and Mushrooms (Cooking Light) recipe from Food.com.

Provided by Kim Cherubini

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups uncooked medium egg noodles
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon olive oil
1/2 cup chopped shallot
1 cup nonfat milk
1 (8 ounce) package presliced mushrooms
1/2 cup dry white wine
2 teaspoons all-purpose flour
1/3 cup spreadable cheese with garlic and herbs (such as Aloutte)
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

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.

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CHICKEN WITH PECAN CREAM AND MUSHROOMS RECIPE

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2002-09-25 Ingredients. ¾ cup coarsely chopped pecans, toasted. 1 cup water. 1 ¼ teaspoons salt, divided. 6 (4-ounce) skinless, boneless chicken breast …
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