- 1
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)
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.