Title: Chicken Cynthia
Categories: Casserole Poultry
Yield: 8 Servings
| 8 | tb | Flour |
| 1/2 | ts | Pepper |
| 4 | | Chicken breasts,large,halved |
| 2 | tb | Onion,chopped |
| 1 1/2 | c | Chicken stock,hot |
| 4 | tb | Sherry |
| 1/4 | lb | Grapes,seedless |
| 2 | ts | Salt |
| 1/4 | ts | Paprika |
| 10 | tb | Butter or margarine,softened |
| 1 | c | White wine,dry |
| 1 | tb | Lemon juice |
| 2 | | 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.