Chicken with Pecan-Parsley Cream

By Lv2Cook

Ingredients

• 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
• 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)

Details

Servings 1

Preparation

Step 1

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.