Title: Chicken Cynthia
Categories: Casseroles, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini