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

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.