What's Cooking with Jean
Tuesday, December 12, 2006 Pecan Chicken with Creamy Mushroom Sauce

1 1/2 cups finely chopped pecans, toasted
2 tablespoons chopped parsley
1 1/2 teaspoons salt
2 egg whites
4 skinned and boned chicken breasts

Combine first 3 ingredients in a bowl.
Beat egg whites with a fork just until foamy. Dip both sides of chicken in egg; dredge in pecan mixture. Arrange chicken breasts on a lightly greased aluminum foil-lined baking sheet.

Bake at 400° for 20 to 25 minutes or until chicken is done.

Creamy Mushroom Sauce
2 tablespoons butter
1 tablespoon vegetable oil
1 (8-ounce) package sliced mushrooms
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup chicken broth
1 (8-ounce) pkg 1/3 less-fat cream cheese (softened)
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon ground red pepper

Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic, and sauté 5 to 7 minutes or until tender. Stir in chicken broth and cream cheese, and cook, stirring constantly, 2 to 3 minutes or until cream cheese melts. Stir in lemon juice and red pepper. Reduce heat to low, and cook 2 minutes or until mixture is hot.

Pour mushroom sauce over the baked chicken and serve immediately.

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Posted by Jeannie :: 12:26 PM :: 2 comments

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