Baked Pheasant with Creamy Mushroom -Artichoke Sauce

Serves 4

1-1/2 Cup finely chopped pecans

2 tbl chopped Parsley

1-1/2 tsp salt

2 egg whites

4 Skinned Boneless Pheasant or chicken breasts

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

   2.Beat the egg whites with a fork until foamy.

   3. Dip both sides of breasts in the egg and then dredge in the pecan mixture.

   4. Arrange the breast on a lightly greased aluminum foil lined baking sheet.

   5. Bake at 400 degrees for 25-302 minutes or until done.

Creamy Mushroom-Artichoke Sauce

2 tbs butter

1 tbl olive oil

1 cup sliced mushrooms

1/2 cup chopped onion

2 garlic cloves minced

3/4 cup chicken broth

8 oz cream cheese, softened

14 oz (one can) chopped artichoke hearts

2 tbl lemon juice

1/8 tsp ground red pepper

Melt butter with oil in a large skillet over medium heat. Add mushrooms, onion,garlic, and saute 5-7 minutes until tender. Stir in the broth and cream cheese. Stir constantly until cream cheese melts. Add artichoke hearts, lemon juice and red pepper. Reduce heat and simmer until mixture is hot and thickened. Serve over pheasant or chicken breast.