Chicken with sausage sauce

Yield: 6 servings

Measure Ingredient
2 tablespoons Sherry
¼ pounds Pecans
1 small White onion, chopped
¼ pounds Pork sausage
2 teaspoons Water
8 eaches Whole chicken breasts
2 cups Chicken stock
1 tablespoon Flour
1 tablespoon Kitchen Bouquet
\N \N 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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