Chicken Breasts El Greco

Ingredients

• 4 whole chicken breasts, boned and skinned
• ¼ cup parsley, chopped
• salt and pepper
• 3 cup chicken broth
• ¼ cup butter
• ¼ cup flour
• ¾ cup milk
• ¼ cup dry vermouth
• 2 tbsp grated Parmesan cheese
• 1 tbsp juice of 1/2 lemon lemon juice
• 2 drops Tabasco
• 2 cup grapes, halved and seeded

Method

1. Sprinkle the inside of the chicken breasts with parsley, salt and pepper. Roll and skewer or tie with string. Bring the broth to a boil; simmer the chicken 25-30 minutes. Remove the chicken (reserve the broth), and keep warm while making the sauce.
2. Melt the butter; stir in the flour, then gradually add the milk. Stirring constantly, add 1 1/2 cups broth. Stir in the vermouth, cheese, lemon juice and Tabasco, stirring until the cheese melts. Add the grapes.
3. Remove the skewers, arrange the chicken on a serving dish. Spoon the sauce over all.

Notes

Serve with steamed rice. Serves 4. From Rosauers (Poultry PL-8).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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