| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 8 |
|
Chicken breast halves |
| 1/2 |
|
Stick butter |
| 2 |
md |
Onions; sliced |
| 16 |
oz |
Fresh mushrooms |
| 1 |
c |
Dark raisins; sliced |
| 4 |
ts |
Salt |
| 1/4 |
c |
Lemon juice |
| 2 |
ts |
Monosodium glutamate |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Allspice |
| 1/2 |
ts |
Ginger |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Walnut halves |
| 4 |
ts |
Cornstarch |
| 1 3/4 |
c |
Chicken broth |
| 1/4 |
c |
Brandy |
| 3 |
tb |
Orange Curacao |
| 2 |
c |
Seedless grapes |
| 2 |
c |
Mandarin oranges; drained |
| 6 |
|
Green Maraschino cherries; cut in half |
| 6 |
|
Red Maraschino cherries; cut in half |
INSTRUCTIONS
Cook chicken in small amount of water until tender. Cut into large chunks.
Saut. onions and mushrooms in butter. Add raisins, salt, lemon juice,
monosodium glutamate, cloves, allspice, ginger, brown sugar and 1-1/4 cups
chicken broth. Simmer for 1/2 hour. Add walnuts. Add cornstarch to 1/2 cup
chicken broth; slowly add this to the sauce to thicken it. Add chicken.
Stir well. Add brandy and Orange Cucacao. Cool and refrigerate overnight.
When ready to serve, heat gently and transfer to a chafing dish. Decorate
with fruit. Serve over wild rice. Yield: 6 to 8 servings.
KRISTIN AGAR
CYNTHIA EAST (MRS. ROBERT C.)
REFRIGERATE OVERNIGHT
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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