| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Casseroles, Poultry |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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