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.