Pecan Chicken with Mushroom-Artichoke Sauce

Combine the salt, parsley, and pecans in a bowl.

In a separate bowl or dish, beat the egg whites with a fork until they are slightly foamy. Dip both sides of chicken in the egg whites and then cover them in the pecan, salt, and parsley mixture.

Line a baking sheet with aluminum foil and lightly grease with cooking spray, then place the pecan-covered chicken breasts on it.

Bake the chicken at 400 degrees F for 20 to 25 minutes or until cooked through.

To make the sauce, melt butter with oil in a large skillet over medium heat. Add the mushrooms, onions, and garlic and saute about 5-7 minutes or until tender.

Stir in chicken broth and cream cheese and stir constantly until the cream cheese is completely melted. Next, stir in artichoke hearts, lemon juice, and red pepper. Reduce the heat to low and cook 2 minutes or until sauce is hot.

Serve warm- the sauce will harden as it cools but can be reheated to get its correct consistency back.

You can spoon the sauce over the chicken to serve, or if you have some plain, picky-eaters in your family like we do, you can serve it in a bowl on the side, so people can decide if they want it or just want their chicken plain.

Either way it tastes good!