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. honey3/4 tsp. white pepper FOR THE SAUCE: Melt margarine and add the 4 ozs. of flour to make a roux. Set ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.