Recipe - Ruth Agars Chicken Della Robbia

8 Chicken breast halves
One half Stick butter
2 md Onions; cut or sliced up
16 ounce Fresh mushrooms
1 cup Dark raisins; cut or sliced up
4 teaspoon Salt
One fourth cup Lemon juice
2 teaspoon Monosodium glutamate
One half teaspoon Ground cloves
One half teaspoon Allspice
One half teaspoon Ginger
One fourth cup Brown sugar
One fourth cup Walnut halves
4 teaspoon Cornstarch
1 Three fourths cup Chicken broth
One fourth cup Brandy
3 tablespoon Orange Curacao
2 cup Seedless grapes
2 cup Mandarin oranges; drained
6 Green Maraschino cherries;
cut in half
6 Red Maraschino cherries; cut
in half

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 1One fourth cups
chicken broth. Simmer for One half hour. Add walnuts. Add cornstarch to One half 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.