Name: Chicken Cynthia
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

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

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”