1 cup
flour
1 teaspoon salt
1 teaspoon white pepper
3 pound chicken, cut up
4 tablespoons vegetable oil
1 tablespoon flour
1 ¾ cups white wine
¾ cup chicken broth
¾ cup slivered almonds
¾ pound Lakemont White grapes, or equivalent
Dredge
chicken in seasoned flour. In casserole, brown in vegetable oil. Remove
chicken.
Add wine
and broth to casserole. Stir in 1 teaspoon of flour while cooking over high
heat. Continue stirring while sauce thickens. Add chicken; remove from top
of stove.
Bake,
covered, for 45 minutes at 350° F. Add grapes and almonds. Bake until
chicken is tender; about 15 minutes more. Serves 6.
