Chicken With Pecan Cream And Mushrooms - cooking recipe

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

Preparation

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.