Chicken with Pecan-Parsley Cream

Posted by: Sue Freeman 08-12-99 10:57 AM

Chicken With Pecan-Parsley Cream

3 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil, divided
1/4 cup finely chopped pecans
1 cup low-salt chicken broth
1/3 cup sweet Marsala wine
1/3 cup grated Parmesan cheese
4 ounces block-style fat-free cream cheese, cut into pieces
1/3 cup finely chopped fresh parsley
1 garlic clove, minced
3 cups hot cooked instant rice
2 tablespoons grated Parmesan cheese
1/4 cup pecan pieces
Parsley sprigs (optional)

Combine first 3 ingredients in a shallow dish, and dredge chicken in flour mixture.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm.

Place chopped pecans in skillet, and cook 3 minutes or until lightly browned.

Add chicken broth, wine, 1/3 cup Parmesan cheese, and cream cheese, stirring with a whisk until cheeses melt. Remove from heat.

Stir in chopped parsley and minced garlic.

Spoon 3/4 cup rice onto each of 4 serving plates, and drizzle each with 3 tablespoons sauce. Top each serving with a chicken breast half, and spoon 3 tablespoons sauce over chicken.

Sprinkle each serving with 1-1/2 teaspoons Parmesan cheese and 1 tablespoon pecan pieces.

Garnish with parsley sprigs, if desired.

Yield: 4 servings.

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