Chicken In Casserole with Grapes
|Whole chicken breasts||2 , split|
|Minced onion||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Seedless grapes||2 Cup (32 tbs) (Muscat / Thompson Variety)|
Sprinkle chicken with salt and pepper and coat lightly with flour.
Heat the 5 tablespoons 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 moderately hot oven (375°) for 40 minutes.
Meanwhile, saute mushrooms in the 3 tablespoons butter.
When chicken has cooked for 40 minutes, add mushrooms and grapes; continue baking, covered, for 8 minutes more, or until grapes are just heated.
Arrange on a platter or serve from a chafing dish.
Makes 6 to 8 servings.