Chicken Cynthia Recipe

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Chicken Cynthia

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8 Tbsp
1/2 tsp
4 large
chicken breasts, halved
2 Tbsp
onion, chopped
1.5 c
chicken stock, hot
4 Tbsp
1/4 lb
grapes, seedless
2 tsp
1/4 tsp
10 Tbsp
butter, softened
1 c
white wine, dry
1 Tbsp
lemon juice
oranges, peeled and sectioned


1Combine 6 tablespoons flour, salt, pepper and paprika.

2Roll chicken breast halves in seasoned flour.

3Heat 6 tablespoons butter in large ovenproof skillet; brown breasts in butter lightly on both sides.

4Lower heat; cook gently 10 minutes.

5Sprinkle with onion; add white wine and bring to a boil.

6Cover pan tightly; bake in preheated 350 oven 20 minutes.

7Work remaining flour and remaining butter together in a bowl with a fork.

8Add hot chicken stock to make a paste; mix well.

9Add flour paste, lemon juice and sherry to chicken; cover and bake 15 to 20 minutes longer.

10To serve, arrange breasts on heated platter; spoon sauce over chicken.

11Garnish with orange sections and grapes.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy