- 6 chicken whites
- 4 tablespoons [60 g] butter, melted
- 6 slices Virginia ham
- 2 cups [500 mL] seeded grapes
Mushroom Sauce
- 1/4 cup [60 g] butter
- 12 fresh whole mushrooms
- 1/4 cup [35 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] salt
- 2 cups [500 mL] canned chicken broth concentrate
- 2 tablespoons [30 mL] lemon juice
- 2 tablespoons [30 g] sugar
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- Arrange chicken whites into a roasting pan; pour in half of melted butter.
- Broil, 3 inches [7.6 cm] from heat source, for 15 minutes.
- Meanwhile, prepare mushroom sauce.
- Turn chicken whites over; pour in remaining melted butter.
- Lower oven rack to 8-inch [20-cm] from heat source.
- Bake for 10 to 15 minutes more.
- Remove from heat.
- Arrange each chicken white over a slice of ham.
- Serve coated with hot mushroom sauce, garnished with seeded grapes.
Mushroom Sauce
- Melt butter; brown mushrooms into melted butter, remove mushrooms from frypan and reserve.
- Stir flour and salt into melted butter, until smooth.
- Stir in chicken broth concentrate, stirring.
- Then stir in lemon juice and sugar; reserve hot.
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