Chicken With Pecan Cream And Mushrooms Food

CHICKEN WITH PECAN CREAM AND MUSHROOMS

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.

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.

CHICKEN WITH MIXED MUSHROOMS AND CREAM

Steps:

• Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside.
• Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes.
• Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half.
• Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.