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Chicken Cynthia

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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