3 lbs chicken, cooked
1/2 cup currants
1/2 cup orange juice
1/2 cup almonds, grated
1/2 cup each prunes, raisins, dates
10 whole cloves
1 blade mace
1/2 tsp allspice
2 cups dates, chopped
2 cups white wine
2 oranges or lemons peeled and sectioned
salt and pepper
sippets

Keep chicken hot while preparing sauce by keeping it warm in a little broth. In a sauce pan, combine wine, sugar, orange juice, salt, pepper and mace, bring to a boil. Reduce heat and simmer. Add almonds stirring until thickened. Add dried fruits, simmer for 15 minutes. Add oranges. Arrange sippets on serving platter, lay chicken breasts over sippets. Pour sauce over chicken. Garnish with parsley.

Galerie de Paris
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TRG Creations