Chicken In Casserole With Grapes
|Whole chicken breasts||2 Pound, cut in halves (Two 1 Pound Halves)|
|Flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Pound (1/2 Cup)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs) (Regular Strength)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Seeded muscat grapes/Thompson seedless grapes||2 Cup (32 tbs)|
Sprinkle chicken with salt and pepper and coat lightly with flour.
Heat 5 tablespoons of the butter in a frying pan and quickly brown chicken on all sides.
Arrange pieces closely together in a single layer in a large shallow baking pan.
Add onion to butter in frying pan; cook until soft.
Add chicken broth and wine; bring to a boil, then pour over chicken.
Bake, covered, in a 375° oven for 40 minutes.
Meanwhile, saute mushrooms in the remaining 3 tablespoons butter until tender.
When chicken has cooked for 40 minutes, add mushrooms and grapes; continue baking, covered, for 8 minutes more, or until grapes are just heated.