Chicken Cynthia Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 tbsp: Flour,
1/2 tsp: Pepper,
4 each: Chicken breasts, large,halved
2 tbsp: Onion, chopped
1 1/2 cup: Chicken stock, hot
4 tbsp: Sherry,
1/4 lbs: Grapes, seedless
2 tsp: Salt,
1/4 tsp: Paprika,
10 tbsp: Butter or margarine, softened
1 cup: White wine, dry
1 tbsp: Lemon juice,
2 each: Oranges, peeled/sectioned
Directions:
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 350F. 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.
Source from luhu.jp
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 350F. 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.
Source from luhu.jp