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Archive for July 19th, 2010

Savory Pecan Cream with Chicken & Egg Noodles


The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

*Important*  The following recipe does not include any cream, milk, or half and half, despite appearances and taste…no cows were involved in the making of this dish.  (I know…it’s hard to believe – since I love the stuff and rarely abstain from a little pour, a touch of cream, a dollop of dairy.)

I was intrigued with the challenge this month and was excited to try a couple of the recipes…unfortunately…somehow July has been a challenging month to find the time.  I was able to complete the challenge on time…but getting a post written is often times the greater challenge.

Chicken with Pecan Cream & Mushrooms

Ingredients:

Pecan Cream:
3/4 cup coarsely chopped pecans*, toasted
1 cup water
¾ teaspoon salt, more as needed

½ pound egg noodles or pasta
2 boneless, skinless chicken breast halves
1 teaspoon olive oil, more as needed
Salt & pepper to taste

Sauce:
1 tablespoon deglazing liquid (water, broth, wine; optional)
1 teaspoon olive oil, more as needed
1/4 cup finely chopped shallots
½ pound mushrooms, sliced
1 Tablespoon fresh thyme leaves
Chopped pecans – optional garnish

First, toast up your pecans to deepen the flavor – put them in a dry skillet over medium heat and give the pan a shake every so often.  Make sure just to toast – not burn…and this burning I speak of can happen quite fast…so no walking away from the stove and forgetting about what is going on.

Next, prepare the 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 3/4 teaspoon (3 ml) salt; process until smooth, scraping sides of bowl as needed. Set aside pecan cream.

Yummm….delicious nutty cream (sans cream).

Pound chicken to 1/2 inch thickness to promote even cooking.  Sprinkle with a bit of salt and pepper to taste.  Heat 1 teaspoon olive oil and a little butter in a large nonstick skillet over medium-high heat.

Add the chicken; sauté 3 to 5 minutes on each side or until cooked through.  Set aside cooked chicken on a clean plate, cover to keep warm.

Chop the shallots and slice the mushrooms.

Add deglazing liquid to pan if using and stir up any browned bits – these are my favorite part.  The browned bits.  If needed, add another teaspoon 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.

I am drooling…I love mushrooms…especially when combined with butter and some kind of oniony thing.

Add fresh thyme to the pan.

Stir in pecan cream; bring to a boil. Reduce heat and simmer for about 1 1/2 minutes till reduced slightly.

Slice the chicken breast, place atop egg noodles and ladle the pecan cream over the top.  I finished the dish with some microgreens!

One would SWEAR that there are LOADS of cream, heavy cream, whipping cream…in this dish…but alas there is NONE!  This will definitely be a keeper for those times when we’re entertaining any lactose intolerant guests.  Also…it was just good.  The sauce keeps a bit of the graininess from the chopped pecans and is rich and decadent.  Be careful not to over-salt the pecan cream…it’s hard to fix that one.

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