chicken breasts, halved
oranges, peeled and sectioned
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 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.