Categories: Casseroles, Poultry 
      Yield: 8 servings 
  
      8 T  Flour 
    1/2 t  Pepper 
      4 ea Chicken breasts,large,halved 
      2 T  Onion,chopped 
  1 1/2 c  Chicken stock,hot 
      4 T  Sherry 
    1/4 lb Grapes,seedless 
      2 t  Salt 
    1/4 t  Paprika 
     10 T  Butter or margarine,softened 
      1 c  White wine,dry 
      1 T  Lemon juice 
      2 ea Oranges,peeled/sectioned 
  
  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 350'F. 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.