Chicken Cynthia
Chicken Cynthia recipe
Yield
8 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | large |
chicken breasts
halved |
*
|
| 2 | tablespoons |
onions
chopped |
|
| 1 ½ | cups |
chicken broth
hot |
|
| 4 | tablespoons |
sherry
|
|
| ¼ | pound |
grapes, seedless
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| 10 | tablespoons |
butter
or margarine,softened |
|
| 1 | cup |
white wine
ry |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | each |
oranges
peeled, sectioned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | large |
chicken breasts
halved |
*
|
| 3E+1 | ml |
onions
chopped |
|
| 355 | ml |
chicken broth
hot |
|
| 6E+1 | ml |
sherry
|
|
| 113.4 | g |
grapes, seedless
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 1.5E+2 | ml |
butter
or margarine,softened |
|
| 237 | ml |
white wine
ry |
*
|
| 15 | ml |
lemon juice
|
|
| 2 | each |
oranges
peeled, sectioned |
|
Directions
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℉ (180℃) F 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.
To serve, arrange breasts on heated platter; spoon sauce over chicken.
Garnish with orange sections and grapes.
