Broiled Chicken With Cream Sauce
|Chicken breasts||3 Large, split|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chicken gravy||1 Can (10 oz)|
|Light cream/Table cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Red pepper seasoning||3 Drop|
|Canadian bacon slices||12|
Remove skin from chicken and cut away meat from bones in one piece. (Use a sharp thin bladed knife, cutting close to bones, and meat will pull away easily; simmer bones in water for a broth for another day, if you wish.)
Place chicken, rounded side down, on greased broiler rack; brush with half the melted butter or margarine; broil about 10 minutes; turn; brush again with remaining butter or margarine; broil 10 to 12 minutes longer, or until golden brown and tender when pierced with a fork.
While chicken cooks, combine chicken gravy, cream, lemon juice and red pepper seasoning in small saucepan; heat, stirring often, just to boiling.
Arrange bacon slices in single layer in shallow pan; 2 to 3 minutes before chicken is done, slide pan into hot oven (from broiling chicken) to cook bacon and crisp any fat edges.
Put 2 slices bacon on each dinner plate; top with half a chicken breast; spoon about 1/4 cup heated sauce over.