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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken with Pecan/Parsley Cream Recipe

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This recipe for Chicken with Pecan/Parsley Cream is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ea Skinned, boned chicken breast halves
2 tbsp Olive oil
¼ cup Finely chopped pecans
1 cup Chicken broth
⅓ cup Sweet Marsala
⅓ cup Grated Parmesan cheese
4 oz Cream cheese, cut into pieces
⅓ cup Finely chopped fresh parsley
1 Garlic clove, minced
3 cups Hot cooked instant rice
¼ cup Pecan pieces
Parsley sprigs (optional)
Seasoned Flour (see misc section if necessary.)
Directions:
Directions:
Dredge chicken in flour mixture. Heat 2 tablespoons 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 and chopped garlic 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. 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 ½ teaspoons Parmesan cheese and 1 tablespoon pecan pieces. Garnish with parsley sprigs, if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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