This recipe was served during the Agape dinner during the April, 2000 weekend and was contributed by Edmond and Jennifer Gildea. 

Serving Suggestion:  Serve with Pork/Grape Stuffing

Ingredients:

6 cooked boneless breast of chicken.  (We baked them in chicken broth.) 
2 Tb butter
2 Tb flour
¾ C milk
¼ C white grape juice concentrate
1 C green grapes
Optional:  fruity white wine (we used a Riesling)

Grape

Melt over low heat:  2 tablespoons butter

Add, still over low heat and stirring about 3 to 4 minutes or until well blended and the taste of raw flour has vanished:  1 ½ to 2 Tablespoons flour.

Stir in slowly:  milk and grape juice.  Be sure to blend in the milk first, and then slowly add the grape juice concentrate..  (Adding the grape juice concentrate too quickly may curdle the milk.)

Simmer and stir the sauce with a wire whisk until it has thickened and is smooth and hot.  Thin a bit with a fruity white wine and/or a little more grape juice.  Add the grapes.

Pour over baked chicken just before serving. 

This makes enough for about 7 servings.