Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Sherry

  2. 1/4 lb 113g / 4oz Pecans

  3. 1 lb 454g / 16oz White onion - chopped (small)

  4. 1/4 lb 113g / 4oz Pork sausage

  5. 2 teaspoons 10ml Water

  6. 8 Chicken breasts

  7. 2 cups 474ml Chicken stock

  8. 1 tablespoon 15ml Flour

  9. 1 tablespoon 15ml Kitchen bouquet

  10. Salt & pepper

Instructions Jump to Ingredients ↑

  1. Salt and pepper chicken breasts. Bake in uncovered pan in 1 cup stock at 350 F. for 15 min. Cover pan and steam abt.

  2. 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 until sauce thickens.

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

  4. Serve hot over cooked white rice, or as desired.


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