Chicken Pecan

Name: Chicken Pecan
Ingredients: 1 12 lbs chicken breasts; 14 cup butter or 14 cup margarine; 2 teaspoons chicken bouillon granules; 14 cup flour; 14 teaspoon poultry seasoning; 2 cups milk; 2 teaspoons lemon juice; 12 cup celery, finely chopped; 14 cup red bell pepper, finely chopped; 12 cup chopped pecans; 4 toasted English muffins, halves or 4 toasted bread; pecan halves (to garnish)

12 ingredients

8 steps

Ingredients

1 12 lbs chicken breasts
14 cup butter or 14 cup margarine
2 teaspoons chicken bouillon granules
14 cup flour
14 teaspoon poultry seasoning
2 cups milk
2 teaspoons lemon juice
12 cup celery, finely chopped
14 cup red bell pepper, finely chopped
12 cup chopped pecans
4 toasted English muffins, halves or 4 toasted bread
pecan halves (to garnish)

Directions

1

In a large saucepan, cover chicken breasts with water (season the water with salt and pepper if desired) and bring to a boil, cooking until no traces of pink remain throughout.
2

Drain the water and place chicken breast on a cutting board to cool.
3

Melt the butter/margarine in the saucepan.
4

Add boullion granules and blend in the flour and poultry seasoning.
5

Pour in the milk and lemon juice while stirring and cook over med-low heat; stirring constantly until thickened.
6

Cut the chicken breast into bite-size strips and add it to the saucepan along with the celery, bell pepper and pecans.
7

Cook over low heat until the mixture is heated through.
8

Spoon it over your choice of toasted bread (noodles or rice would be good too) and garnish with pecan halves.