Chicken with Pecan Cream & Mushrooms
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Recipe notes: Substitute your favorite pasta or rice in place of the egg noodles. Use fresh rosemary or parsley in place of thyme if you prefer.
  • ¾ cup (180 ml) coarsely chopped pecans*, toasted
  • 1 cup (240 ml) water
  • ¾ teaspoon (3 ml) salt, more as needed
  • ½ pound (225 g) egg noodles or pasta
  • 4 (6-ounce / 170 g) boneless, skinless chicken breast halves
  • 1 teaspoon (5 ml) olive oil, more as needed
  • Salt & pepper to taste
  • 1 tablespoon (15 ml) deglazing liquid (water, or broth, or wine, your choice)
  • 1 teaspoon (5 ml) olive oil, more as needed
  • ¼ cup (60 ml) finely chopped shallots
  • ½ pound (225 g) mushrooms, sliced
  • 1 tablespoon (15 ml) fresh thyme leaves
  • Chopped pecans, (optional garnish)
  1. Prepare pecan cream. Grind pecans in a food processor for about a minute or so until smooth, scraping down the sides of bowl as needed. Add water and ¾ teaspoon (3 ml) salt; process until smooth, scraping sides of bowl as needed. Set aside pecan cream. (*If starting with prepared pecan butter, blend ¼ cup plus 2 Tablespoons (90 ml) pecan butter with the water and salt until smooth.)
  2. Cook noodles according to package instructions in salted water. Drain, rinse, and keep warm.
  3. If desired, pound chicken to ¼ inch (6 mm) thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat 1 teaspoon (5 ml) olive oil a large nonstick skillet over medium-high heat. Add half the chicken; sauté 3 to 5 minutes on each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed for second batch. Set aside cooked chicken on a clean plate, cover to keep warm.
  4. Add deglazing liquid to pan if using and stir up any browned bits. If needed, add another teaspoon (5 ml) of oil (or more) to pan for sautéing the shallots and mushrooms. Sauté the shallots and mushrooms over medium heat for 4 to 6 minutes or until mushrooms are tender and starting to brown. Add fresh thyme to the pan. Stir in pecan cream; bring to a boil. Reduce heat and simmer for about 1½ minutes till reduced slightly.
  5. Slice chicken into thin strips. Divide the noodles among serving plates. Add a scoop of the mushroom pecan sauce on top of noodles. Lay sliced chicken on top and drizzle with more cream, if desired. Garnish with fresh thyme and/or a pinch of chopped pecans if desired.
  6. NOTE - I doubled the pecan cream in this recipe because I like a lot of sauce. If you want to do that, double the sauce ingredients, and double the pecan butter that goes into the sauce,
Recipe by parsley sage sweet at