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| Home -> [Casseroles, Chicken, Poultry] -> [Chicken cynthia Recipe] |
Chicken cynthia
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Casseroles, Chicken, Poultry |
Rating: |
0 |
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Ingredients:
| 8
| tbsp | Flour | | 1/2
| tbsp | Pepper | | | 4 ea Chicken breasts, large, halved | | 2
| tbsp | Onion, chopped | | 1 1/2
| cup | Chicken stock, hot | | 4
| tbsp | Sherry | | 1/4
| lbs | Grapes, seedless | | 2
| tbsp | Salt | | 1/4
| tbsp | Paprika | | 10
| tbsp | Butter or margarine, softened | | 1
| cup | White wine, dry | | 1
| tbsp | Lemon juice | | | 2 ea Oranges, peeled/sectioned |
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Procedures:
| 1 | Combine 6 tablespoons flour, salt, pepper and paprika.?Roll chicken breast halves in seasoned flour.?Heat 6 tablespoons butter in large ovenproof skillet; brown breasts in butter lightly on both sides.?Lower heat; cook gently 10 minutes.?Sprinkle with onion; add white wine and bring to a boil.?Cover pan tightly; bake in preheated 350°F. | | 2 | Oven 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 15 to 20 minutes longer.?10. | | 3 | To serve, arrange breasts on heated platter; spoon sauce over chicken.?1Garnish with orange sections and grapes.?/td> |
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