Chicken Versala

1 fryer chicken, cut in pieces

1/4 C. flour

1 t. salt

1/4 t. pepper

3 T.  butter or margarine

1 C. chopped onion

1 C. sliced fresh mushrooms

1/2 C. dry white wine (Chablis)

1/2 C. chicken broth

1/2 C. sour cream

2 C. seedless green grapes

Salt and pepper chicken, lightly coat with flour; reserve remaining flour for thickening sauce. Heat butter in skillet; add chicken and brown on all sides. Remove chicken from skillet and set aside.

Add onion and mushrooms; cook until tender. Stir in reserved seasoned flour; add wine and chicken broth, cook until thickened.

Return chicken pieces, cover and simmer until tender, about 30 minutes. Remove chicken to serving platter.

Add sour cream to sauce in skillet; heat but do not boil. Add grapes, warm slightly and pour over chicken pieces.

Makes 4 servings.

Serve with hot rice and Waldorf salad. Hot garlic bread (optional).

Source: Chyrel