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Salt and pepper chicken breasts. Bake in uncovered pan in 1 cup stock at 350 F. for 15 min. Cover pan and steam about 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 until 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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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 378 (57%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 166.9mg||51 %|
|Sodium 510.3mg||18 %|
|Potassium 827.9mg||22 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 9.1g|
|Protein 57.3g||82 %|
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Calories per serving: 663
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