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1
Combine the salt, parsley, and pecans in a bowl.
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2
In a separate bowl or dish, beat the egg whites with a fork until they are slightly foamy.
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3
Dip both sides of chicken in the egg whites and then cover them in the pecan, salt, and parsley mixture.
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4
Line a baking sheet with aluminum foil and lightly grease with cooking spray, then place the pecan-covered chicken breasts on it.
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5
Bake the chicken at 400 degrees F for 20 to 25 minutes or until cooked through.
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6
To make the sauce, melt butter with oil in a large skillet over medium heat.
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7
Add the mushrooms, onions, and garlic and saute about 5-7 minutes or until tender.
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8
Stir in chicken broth and cream cheese and stir constantly until the cream cheese is completely melted.
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9
Next, stir in artichoke hearts, lemon juice, and red pepper.
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10
Reduce the heat to low and cook 2 minutes or until sauce is hot.
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11
Serve warm- the sauce will harden as it cools but can be reheated to get its correct consistency back.
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12
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.
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13
Either way it tastes good!
