CHICKEN CYNTHIA

Servings: 8
Ingredients:

8 T  Flour
1/2 t  Pepper
4 ea Chicken breasts,large,halved
2 T  Onion,chopped
1 1/2 c  Chicken stock,hot
4 T  Sherry
1/4 lb Grapes,seedless
2 t  Salt
1/4 t  Paprika
10 T  Butter or margarine,softened
1 c  White wine,dry
1 T  Lemon juice
2 ea Oranges,peeled/sectioned

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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