Roasted Chicken with Peas and Pecans

Preheat the oven to 350°F (moderate)

Melt 1/2 cup of butter or margarine in a saucepan and add the flour

Mix well

Add the chicken broth and white wine, and simmer over low heat for a few minutes, until thickened

Add the mushrooms and cook for an additional minute

Melt 2 tablespoons of butter or margarine in another saucepan, and sauté the onion and salted pecans or walnuts until lightly browned

Add the lemon zest, salt, and pepper to taste

Add the cooked chicken, and place the mixture into a baking dish

Bake for 20 minutes, or until hot and bubbly

Remove the bread crust, and cut the slices into small cubes

Melt 1/3 cup of butter or margarine and toast the pecans or walnuts

Add the toasted nuts to the chicken mixture and bake in the oven for an additional 4 portions.