Chicken Cynthiacasseroles, poultry 8 tablespoon flour 1/2 teaspoon pepper 4 each chicken breasts,large,halved 2 tablespoon onion,chopped 1 1/2 cup chicken stock,hot 4 tablespoon sherry 1/4 lb grapes,seedless 2 teaspoon salt 1/4 teaspoon paprika 10 tablespoon butter or margarine,softened 1 cup white wine,dry 1 tablespoon lemon juice 2 each 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. |
