Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Sherry 8 ea Whole chicken breasts
1/4 lb Pecans 2 c Chicken stock
1 sm White onion, chopped 1 tb Flour
1/4 lb Pork sausage 1 tb Kitchen Bouquet
2 ts Water Salt pepper

Salt and pepper chicken breasts. Bake in uncovered pan in 1 cup
stock at 350 F. for 15 min. Cover pan and steam abt. 25 min. Cook
sausage in frying pan. Remove sausage meat, brown onions in sausage
grease. Put cooked sausage, onion and remaining stock into blender
and blend. Remove blended mixture to saucepan and stir in Kitchen
Bouquet and flour. Add pecans and sherry. Cook over med. heat untill
sauce thickens.

Pour over cooked chicken and return to oven to heat thoroughly.

Serve hot over cooked white rice, or as desired.

Yield: 6 to 8 servings.

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