Chicken Cynthia is a sophisticated yet comforting dinner dish that balances savory richness with bright, fruity notes. Tender chicken breasts are pan-seared and then baked in a luscious sauce made from butter, flour, hot stock, and dry sherry, creating a velvety texture that coats every bite. The addition of lemon juice adds a necessary tang, while the fresh orange sections and seedless grapes provide a pop of color and refreshing sweetness. This dish feels special enough for a holiday meal or a romantic evening in, but it comes together quickly enough for a polished weeknight dinner. It serves eight, making it perfect for feeding a crowd with style.
Chicken Cynthia
Description
Chicken Cynthia is a sophisticated yet comforting dinner dish that balances savory richness with bright, fruity notes. Tender chicken breasts are pan-seared and then baked in a luscious sauce made from butter, flour, hot stock, and dry sherry, creating a velvety texture that coats every bite. The addition of lemon juice adds a necessary tang, while the fresh orange sections and seedless grapes provide a pop of color and refreshing sweetness. This dish feels special enough for a holiday meal or a romantic evening in, but it comes together quickly enough for a polished weeknight dinner.Ingredients
Directions
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In a shallow dish, combine 6 tablespoons of flour, 2 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
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Pat the chicken breasts dry and roll them in the seasoned flour mixture, coating evenly.
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Heat 6 tablespoons of softened butter in a large ovenproof skillet over medium-high heat.
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Add the chicken breasts to the skillet and brown lightly on both sides, about 3 minutes per side.
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Reduce heat to medium-low and cook gently for 10 minutes to partially cook the chicken.
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Sprinkle the chopped onion over the chicken and pour in 1 cup of dry white wine.
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Bring the wine to a boil, then cover the skillet tightly with a lid or foil.
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Transfer the skillet to the preheated oven and bake for 20 minutes.
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While the chicken bakes, combine the remaining 4 tablespoons of flour and the remaining 4 tablespoons of butter in a small bowl.
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Mix with a fork until a smooth paste forms.
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Gradually whisk in 1 1/2 cups of hot chicken stock to the butter-flour paste until smooth and free of lumps.
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Remove the skillet from the oven carefully.
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Stir the flour paste mixture, 4 tablespoons of sherry, and 1 tablespoon of lemon juice into the skillet sauce.
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Return the covered skillet to the oven and bake for an additional 15 to 20 minutes, or until the chicken is cooked through and the sauce is thickened.
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To serve, arrange the chicken breasts on a heated platter and spoon the creamy sauce over them.
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Garnish with orange sections and seedless grapes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 820.7kcal
- % Daily Value *
- Total Fat 40.8g63%
- Saturated Fat 12.3g62%
- Cholesterol 165.1mg56%
- Sodium 10286.4mg429%
- Total Carbohydrate 37.3g13%
- Dietary Fiber 2.7g11%
- Sugars 10.0g
- Protein 59.4g119%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
