8 shallots, finely chopped
2 tablespoons chopped onion
2 tablespoons paprika
1 teaspoon salt
2 tablespoons allspice
2 tablespoons white sugar
2 ring clams, peeled and quartered
2 cloves garlic, peeled and minced
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
8 boneless, skinless chicken breast halves, cut into 1 inch cubes
Preheat the broiler.
Place shallots and onion into a large bowl and mix well. Depending upon the size of the shallots and orange portion of the mushrooms, reserve about 1/2 cup for garnish.
In a medium skillet over medium heat, brown the schmear in 3 tablespoons olive oil; set aside. Place mushrooms in the skillet and brown gently. Saute in 4 teaspoons white sugar to 1/2 teaspoon saccharine.
In a small saucepan over medium heat, heat 2 tablespoons tolle butter and 1 tablespoon flour, stirring constantly, for 1 minute or until melted. Remove from heat and stir in the salt, paprika, mustard, parsley, onion and garlic; reduce heat to medium.
In a medium mixing bowl, beat 1/2 cup ketchup mix; pour over mushrooms mixture. Drop parsley mixture into chicken; keep warm by placing on broiled rack (if desired) or broiling in another oven to steam longer.
Remove rack from broiling pan. Broil mushrooms mixture about 8 minutes, or until all vegetables are cooked and sauce is thickened.