JTA Wellness

Entree

Place pecans in small, non-stick skillet and cook 4 to 5 minutes over medium heat, stirring often, until toasted; set aside.
Place chicken breasts between 2 pieces of heavy-duty plastic wrap and flatten with meat mallet to ¼-inch thickness. Sprinkle with salt and pepper and dredge in flour shaking to remove excess.
Melt butter with olive oil in large non-stick skillet over medium-high heat; add chicken and brown 3 to 4 minutes on each side or until golden brown. Remove chicken from skillet; set aside.
Add mushrooms and shallots to same skillet; sauté 3 minutes or until tender. Add broth and masala to skillet to deglaze pan. Bring mixture to a boil, reduce heat to medium and cook, stirring occasionally for 5 minutes or until sauce is slightly thickened. Return chicken to skillet and cook 1 to 2 minute or until thoroughly heated.
Transfer chicken to a serving platter; spoon mushroom mixture over chicken and sprinkle with parsley and chopped pecans.