CHICKEN CYNTHIA

      Title: CHICKEN CYNTHIA
  Categories: Casseroles, Poultry
       Yield: 8 Servings
  
       8 tb Flour
     1/2 ts Pepper
       4 ea 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 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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