Name: Chicken with Sausage Sauce
Ingredients: 2 tb Sherry; 1/4 lb Pecans; 1 sm White onion, chopped; 1/4 lb Pork sausage; 2 ts Water; 8 Whole chicken breasts; 2 c Chicken stock; 1 tb Flour; 1 tb Kitchen Bouquet; Salt & pepper

The Lord can so manifest Himself to His afflicted people that the season of affliction shall be to them a season of great consolation. He is to them – a fountain of life, of strength, of grace and comfort in the afflictive hour – and of His fullness they receive, as their necessities require. The Lord Jesus Christ is a sun to enlighten and cheer His afflicted followers, and a shield to defend them. He is a hiding-place from the storm, a covert from the tempest, and as the shadow of a great rock in a dry and weary land.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Poultry, Main dish, Cajun	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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