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Pecan Chicken Provencale

• 4 chicken breasts
• 1 large onion, chopped
• 2 cloves garlic, crushed
• ½ cup dry sherry
• 1 x 400gm tin tomato puree (no added salt)
• Black pepper to taste
• Cornflour
• Chopped parsley
• ½ cup chopped Pecans

Method

Saute chicken in two tablespoons of water for 3 minutes. Transfer to casserole. Saute onion and garlic for 1 minute. Add sherry and boil 1 minute, add tomato puree and pepper. Stir until boiling and pour over chicken. Cover and bake in a moderate oven for 1 hour or until chicken in tender. 

Sauce can be thickened with a little cornflour if desired (mix with water and add to casserole and cook a few minutes more). 

Sprinkle with chopped Pecans and parsley before serving.

Food for a Healthy Heart
Australian Natural Pecans contain No Salt, No Chemicals, No Cholesterol