1 c. and 2 tbsp. flour
2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. white pepper
8 whole chicken breasts, halved, skinned and boned
1 c. vegetable oil
1 1/2 c. dry white wine
1 can (16 oz.) pitted dark sweet cherries, reserve liquid
2 tbsp. flour

Preheat oven to 350 degrees. Mix flour (1 cup), salt, garlic powder and pepper in a bag. Shake 2 breast pieces at a time to coat. Heat oil in large skillet (or electric fry pan at 350 degrees). Add chicken, brown on all sides. Remove chicken and put into a 13 1/2 x 8 3/4 inch baking dish. Pour wine over chicken. Cover with foil and bake for 20 to 30 minutes.

Arrange in a chafing dish. Pour wine liquid into a saucepan. Dissolve 2 tablespoons flour in cherry liquid. Bring to boil, stirring until thickened. Pour 1 cup over chicken and serve remainder in a gravy boat. Canned peaches may be used instead of cherries. Cook just long enough to heat peaches through.