| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Main dish, Poultry | 6 | Servings |
INGREDIENTS
| 2 | T | Sherry |
| 1/4 | lb | Pecans |
| 1 | White onion, chopped | |
| 1/4 | lb | Pork sausage |
| 2 | t | Water |
| 8 | Whole chicken breasts | |
| 2 | c | Chicken stock |
| 1 | T | Flour |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 195
Total Fat: 22.5g
Cholesterol: 65.5mg
Sodium: 295.4mg
Potassium: 361.9mg
Carbohydrates: 7g
Fiber: 1.8g
Sugar: 2g
Protein: 24.4g