YIELD: 32 servings

32 each chicken breasts, with skin, thawed and slightly pounded
1 lb., 5-1/2 ozs. Kentucky kernel flour
1 lb., 5-1/2 ozs. white flour
8 ozs. pecans, chopped and toasted

FOR THE SAUCE:
2-3/4 ozs. chicken base
2 qts. water
4 ozs. margarine
4 ozs. white flour
2 cups whipping cream
1-1/4 ozs. shallots, chopped
8 ozs. chablis wine
5-1/4 ozs. Dijon mustard
5-1/4 ozs. honey
3/4 tsp. white pepper

  1. FOR THE SAUCE: Melt margarine and add the 4 ozs. of flour to make a roux. Set aside.
  2. Sautè the shallots, add wine and cook until the wine has reduced by 3/4. Add Dijon mustard and honey. Add the water and chicken base, then add the roux. Bring to a simmer and cook for 30 minutes.
  3. Add cream and white pepper. Adjust seasoning as needed. Strain the sauce.
  4. FOR THE CHICKEN: Combine the two flours and dredge the chicken in the mixture.
  5. For buffet service, sear the chicken and place it on sheet pans over parchment paper. Place the chicken in the cooler until needed for service. Bake in a 350°F oven until it reaches an internal temperature of 165°F. Shingle the chicken in 2-in. full pans, top with honey Dijon sauce and toasted pecans.

Recipe from Ryan More, executive chef/production manager, Shriver Center, Miami University, Oxford, OH.