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 ...
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