Chicken Breasts El Greco

4 whole chicken breasts, boned and skinned
1/4 cup chopped parsley
Salt and pepper
1-1/2 cups chicken broth
2 tbs butter or margarine
2 tbs flour
1/3 cup milk
2 tbs dry vermouth
1 tbs grated Parmesan cheese
1-1/2 tsp lemon juice
Dash bottled hot pepper sauce
1 Cup halved seedless California grapes

Sprinkle boned side of chicken breasts with parsley, salt and pepper. Roll up chicken breasts; skewer or-tie with string. Bring broth to a boil; add chicken and simmer 25 to 30 minutes or until chicken is cooked but moist. Remove chicken and keep warm reserve broth. Melt butter; stir in flour. Gradually add milk. Add 3/4 cup broth, stirring constantly. Add vermouth, cheese, lemon juice and hot pepper sauce; stir until cheese melts. Add grapes; heat thoroughly. Slice chicken; arrange on serving dish. Spoon sauce over all. Serve with rice.

Makes 4 to 6 servings.

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Cajun Country -- New Iberia, Louisiana