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VINEYARD CHICKEN

Cut 2% pound broiler fryer into serving pieces. Coat pieces with
mixture of

14, cup crushed corn flakes
14 cup flour

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salt and pepper

Fry in 1 inch of hot oil until tender.

Meanwhile, in a sauce pan slowly cook for 5 minutes
1 small chopped onion in
2 tablespoons oil

Stir in
1 tablespoons cornstarch

1 teaspoon each grated orange
1 cup chicken broth or bouillon

peel and brown sugar

Stir while mixture boils and thickens.

Add
14 cup orange juice 2 tablespoons chopped parsley
1 cup fresh or canned seedless salt to taste

grapes
Heat and serve with chicken — 4 servings.

Mrs. Verleta Massie