We had more mushrooms and cream and this time we upped the flavor on chicken. Giving the pecans a whirl in the food processor to chop them fine made it so every bite tasted nutty.
Pecan Cream Chicken and Mushrooms
3/4 cup coarsely chopped pecans, toasted
1/2 cup water
1/2 cup heavy cream
4 boneless, skinless chicken breasts
1 teaspoon olive oil, more as needed
Salt & pepper to taste
1 tablespoon sherry or another deglazing liquid (water, broth, wine)
1 teaspoon olive oil, as needed
1 small onion, finely chopped
½ pound mushrooms, sliced
1 tablespoon fresh rosemary leaves, finely chopped
Prepare pecan cream by grinding pecans in a food processor, scraping down the sides of bowl as needed. Add water and cream and salt to taste; process until combined, scraping sides of bowl as needed. Set aside.
Pound chicken to ¼ inch thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat olive oil a large skillet over medium-high heat. Add half the chicken; sauté about 5 minutes per 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, keep warm.
Add sherry or other deglazing liquid to pan and stir up any browned bits. Add oil if necessary and sauté the onions for 5 minutes to soften. Add mushrooms and cook over medium heat for 4 to 6 minutes or until mushrooms are tender and starting to brown. Add fresh rosemary to the pan. Stir in pecan cream; bring to a boil. Reduce heat and add chicken back to pan. Simmer for about 5 minutes until reduced slightly.
Place rice among serving plates. Add the chicken and then place a spoonful of the mushroom pecan sauce on top. Garnish with a pinch of chopped pecans if desired.
I served this with rice although pasta would work well, too.