Ingredients

8 Tbsp. flour
1/2 tsp. pepper
4 chicken breasts, large, halved
2 Tbsp. onion, chopped
1-1/2 C. chicken stock, hot
4 Tbsp. sherry
1/4 lb. grapes, seedless
2 tsp. salt
1/4 tsp. paprika
10 Tbsp. butter or margarine, softened
1 C. white wine, dry
1 Tbsp. lemon juice
2 ea oranges, peeled/sectioned

Cooking Instructions

Combine 6 Tbls. flour, salt, pepper and paprika. Roll chicken breast halves in seasoned flour. Heat 6 Tbls. butter in large ovenproof skillet; brown breasts in butter lightly on both sides. Lower heat; cook gently for 10 minutes. Sprinkle with onion; add white wine and bring to a boil. Cover pan tightly; bake in preheated 350 oven for 20 minutes. Work remaining flour and remaining butter together in a bowl with a fork. Add hot chicken stock to make a paste; mix well. Add flour paste, lemon juice and sherry to chicken; cover and bake for 15 to 20 minutes longer. To serve, arrange breasts on heated platter; spoon sauce over chicken. Garnish with orange sections and grapes.
 
 
"Give us this day our daily bread." (Matthew 6:11)