Chicken Pecan

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.

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