3/4 cup raisins
1/3 cup Champagne
3 tablespoons flour
2 1/2 tablespoons butter or margarine
1/4 cup chicken stock or broth
1/3 cup whipping cream or half and half
3 cups diced, cooked chicken
2 tablespoons chopped parsley
salt and pepper, to taste

In a small bowl plump raisins in champagne for 1/2 hour or longer.

In a heavy saucepan stir flour over low heat until brown. Mix in butter and cook until mixture is bubbly. Gradually whisk in stock and cream. Cook and stir until mixture begins to thicken. Mix in chicken, parsley, 1/2 cup of the raisins and all of the Champagne (reserve remaining raisins for garnish). Cook and stir until mixture is thickened. Season with salt and pepper.

Butter four 1 to 1 1/2 cup individual baking dishes and spoon in chicken mixture.

Bake in 375-degree oven 15 minutes or until bubbly and edges are golden. Loosen edges and unfold into serving plates. Garnish with reserved raisins and additional parsley. Serve with toast points.

Makes 4 servings