Chicken cynthia

8 servings

Ingredients

Quantity Ingredient
8 tablespoons Flour
½ teaspoon Pepper
4 eaches Chicken breasts,large,halved
2 tablespoons Onion,chopped
1½ cup Chicken stock,hot
4 tablespoons Sherry
¼ pounds Grapes,seedless
2 teaspoons Salt
¼ teaspoon Paprika
10 tablespoons Butter or margarine,softened
1 cup White wine,dry
1 tablespoon Lemon juice
2 eaches Oranges,peeled/sectioned

Directions

1. Combine 6 tablespoons flour, salt, pepper and paprika. 2. Roll chicken breast halves in seasoned flour. 3. Heat 6 tablespoons butter in large ovenproof skillet; brown breasts in butter lightly on both sides. 4. Lower heat; cook gently 10 minutes. 5. Sprinkle with onion; add white wine and bring to a boil. 6. Cover pan tightly; bake in preheated 350'F. oven 20 minutes. 7. Work remaining flour and remaining butter together in a bowl with a fork.

8. Add hot chicken stock to make a paste; mix well. 9. Add flour paste, lemon juice and sherry to chicken; cover and bake 15 to 20 minutes longer.

10. To serve, arrange breasts on heated platter; spoon sauce over chicken.

11. Garnish with orange sections and grapes.

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