8 whole boned chicken breasts or 8 to 10 quail
salt and pepper
white wine ( dry )
1 pt. sour cream
1/4 c. finely chopped pecans
2 Tbsp. sherry
Season chicken lightly with salt and pepper. Wash liberally with white wine and sour cream. Cover and refrigerate.
Next day, remove from marinade and scrape mixture from each piece. Brush with butter. Brown in a skillet for 10 minutes. Transfer to a baking dish. Add 1/4 cup of pecans to the sour cream marinade and mix well. Pour over chicken. Place in the oven at 300 degrees and bake until tender. Add paprika for color and pour into pockets between chicken breasts. Serve with wild rice.
1 large onion, sliced
3/4 c. sliced fresh mushrooms
1/2 c. butter
1 tsp. Creole seasoning mix or poultry seasoning
1 Tbsp. parsley
1/2 c. green celery, chopped
3/4 c. coarsely copped pecans
1 c. long grain and wild rice mix
2 1/2 c. chicken broth
1 1/2 tsp. salt
pepper to taste
Saute onion and mushrooms in a medium skillet in butter. Add Creole seasoning, parsley and celery. Cooking for 3 minutes. remove half of the mushroom and onion mixture. Add wild rice and pecans. Then add the other half of onion and mushrooms. Carefully pour in chicken broth. Sprinkle in salt and pepper. Cover and simmer for 40 minutes.
Note: If using a boxed wild rice mix, do not use the seasoning packet.