Four 3-ounce skinless boneless chicken breasts
1 tablespoon olive oil – divided
nonstick olive oil cooking spray
2 cups sliced mushrooms
1 onion, chopped
1 1/2 cups low-sodium chicken broth
18 dried apricot halves, julienned
1/8 plus 1/4 teaspoon grated nutmeg
1 tablespoon cornstarch
3 tablespoons brandy (plain or apricot-flavored)
4 cups hot cooked spinach (or regular) fettuccine
2 tablespoons pecan halves, coarsely chopped
Spray a large nonstick skillet with nonstick olive cooking spray, add half the olive oil and heat. Add chicken and cook until browned, about 2 minutes on each side. Transfer to a plate. Spray the same skillet again with olive oil cooking spray and add the other half of the olive oil. Add the mushrooms and onion, cook, stirring as needed, until softened, about 5 minutes. Add the broth, apricots and nutmeg; cook, scraping up the browned bits, about 1 minute.
Return the chicken to the skillet. Reduce the heat and simmer, covered until cooked through, about 6-8 minutes. In a small bowl, combine the constarch and brandy; add to the chicken mixture and cook, stirring constantly until the mixture boils and thickens, about 1 minute; sprinkle with the pecans.