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Chicken cynthia

Yield: 8 Servings

Ingredients:

• 8 tb Flour
• 1/2 ts Pepper
• 4 ea 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 ea Oranges

Instructions:

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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