Monday, March 14, 2011

Repost - Pecan Chicken with Artichoke Mushroom Cream Sauce

I am not a photographer and I don't think I ever will be. I need some serious classes and a real photo editing program to even come close to the photos I see in other food blogs. But I have to admit that since getting my new camera last August, my photos have really improved! I don't even know what kind of camera I own, all I know is it is a Cannon and we bought it from J's cousin Timmy who is a professional photographer, so I know it is good! When I look back to my first blog postings I cringe because these are amazing dishes and they look inedible because of the quality of the photos. I am slowly trying to switch out the old pictures with new ones as I remake these dishes. Here is a repost of one of my favorites, Pecan Chicken with Artichoke Mushroom Cream Sauce. Click here to see the pictures from the original post. 

Pecan Chicken with Artichoke Mushroom Cream Sauce

For Pecan Chicken
1/2 cup pecans
1/4 cup grated parmesan
1/4 tsp salt and pepper
1 egg
4-5 chicken tenders

In a food processor, blend pecans until they resemble bread crumbs.

In a bowl, mix parmesan, pecans and salt and pepper.
In a seperate bowl beat egg and add 1-2 Tbsp of water.
You can dip chicken tenders into the bowl of egg wash or you can pour the egg wash into the bag of chicken tenders.
Remove chicken tenders from egg wash and then cover in pecans.
Place in a greased baking pan.
Bake at 375 for 25 minutes, or until done.

For Artichoke Mushroom Sauce
2 Tbsp butter
1 Tbsp vegetable oil
1/2 onion, diced
1 package sliced mushrooms
2 cloves garlic, minced
1 - 8 oz package cream cheese
3/4 cup chicken broth
1 can artichoke hearts, quartered
2 Tbsp lemon juice
1/4 tsp cayenne pepper
Dice onion
Slice mushrooms. Love using my egg slicer!
In a pan, heat butter and vegetable oil. Add mushroom and onion.
Mince Garlic.
Cut cream cheese into cubes.
Once onions and mushrooms are almost cooked, add garlic and cook for 1 more minute.
Stir in chicken broth.
Add cream cheese and stir continually until they melt into the sauce.
Quarter artichoke hearts.
Add artichokes, lemon juice and cayenne pepper to the sauce.
Cook for 2 more mins, until the sauce is heated through.
Serve sauce over chicken. I like to serve the left over sauce in pasta the next day!

Here are some other posts that I have updated with new pictures recently.

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