8 chicken breast halves, boned & skinless
1 sm. can sliced mushrooms
1 sm. can chicken broth
1 c. & 2 tbsp. seasoned flour
2 tbsp. oil or butter
1 1/2 c. seedless grapes
2 tbsp. pineapple juice
1 c. cooking sherry
Wild rice, UNCLE BEN'S® is good

Dredge chicken in 1 cup seasoned flour. Saute until golden brown in oil or butter. Put chicken in a flat 2 quart casserole dish. Add mushrooms, including juice, set aside.

In a saucepan, make a paste with 2 tablespoons seasoned flour and 2 tablespoons pineapple juice. Add chicken broth and grapes, simmer for 10 minutes. Add 1 cup sherry to broth mixture, simmer for 1 minute. Pour over chicken. Bake, covered, at 350 degrees for 30 minutes. Serve over wild rice.