Typically, nuts are chopped and sprinkled on top when they are included in an entree. Here, the nuts’ status changes from mere garnish to a key ingredient, as they are finely ground, then pureed with water and salt (a food processor works better than a blender for this). The result is a luscious “cream” with an intense nutty, almost buttery, flavor. No nuts needed on top. Covered and refrigerated, the pecan cream will keep for up to 1 week. Serve with egg noodles or orzo to soak up the sauce.
Chicken with pecan “cream” and mushrooms
1/2 cup pecans, toasted (a)
2/3 cup water
3/4 teaspoon salt
4 boneless, skinless chicken breast halves (about 6 ounces each), lightly pounded to an even thickness
1/2 teaspoon freshly ground black pepper
3 tablespoons finely chopped shallots
6 ounces white mushrooms, sliced
Chopped parsley, for garnish (optional)
In a food processor, add the pecans and process until smooth (about 1 minute), scraping down the sides of the bowl once. With the motor running, add the water and 1/2 teaspoon of the salt. Process until smooth, scraping down the sides once. The mixture will have the texture of a lightened cream. Set aside.
Lightly coat a large, nonstick skillet with nonstick spray oil and heat over medium-high heat. Season the chicken with the remaining 1/4 teaspoon of salt and the pepper and cook for 3 to 4 minutes per side or until cooked through. Transfer to a plate and cover loosely with aluminum foil.
Add the shallots and mushrooms to the skillet and cook, stirring, for 3 minutes or until the mushrooms are tender. Add the pecan cream and any juices from the chicken. Reduce the heat to medium-low and cook for 1 minute.
Slice chicken diagonally and fan pieces on individual plates. Spoon the sauce on top. Sprinkle with parsley, if desired.
Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly. Makes 4 servings.
Per serving: 295 calories, 42g protein, 5g carbohydrates, 12g fat, 99mg cholesterol, 1g saturated fat, 549mg sodium, 2g dietary fiber
Adapted from “Cooking Light Chicken,” edited by Heather Averett
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