1 tablespoon cornstarch
1/4 cup water
2 slices bacon, cooked and crumbled
1 tablespoon fresh minced parsley
In a Dutch oven over medium-high heat, melt butter. Add
breast and brown on all sides, 12 to 15 minutes. Add wine,
seasonings, garlic and onions. Cover and simmer 60
minutes. Add mushrooms and simmer 10 to 15 minutes longer
or until breast is cooked through. Drain juices into a
small saucepan; blend cornstarch and water; stir into pan
juices and cook, over medium heat, stirring constantly, one
minute or until sauce thickens and clears. Carve breast
and serve with wine sauce. Garnish with crumbled bacon and
parsley.

BREAST WITH APPLE-PECAN STUFFINGServes 4
Make sure that the pecans you use are fresh. In the shell,
they'll last in a cool dry place for six months. Shelled
pecans should be kept in the refrigerator, in an air tight
container. If you plan to keep them for longer than half a
year, freeze them.
1 roaster breast
salt and ground pepper to taste
2 cups seasoned breadcrumbs
6 tablespoons butter or margarine, divided
1/4 cup hot chicken broth or water
2 apples, peeled, cored and chopped
1/2 cup chopped pecans
Preheat oven to 375oF. Season breast inside and out with
salt and pepper. In a bowl, combine breadcrumbs, 4