Drunken Chicken


4 whole chicken breasts, boneless, skinless and halved
salt and pepper to taste
1 cup flour
2 Tbs olive oil
2 Tbs butter
1 large onion, finely chopped
2 Tbs fresh parsley, minced
16 oz canned diced tomatoes
½ tsp ground cinnamon
¼ tsp ground cloves
¼ cup packed light brown sugar
1 cup sherry or vermouth
½ cup golden raisins
½ cup slivered almonds

1. Preheat oven to 375 degrees.

2. Season chicken with salt and pepper and dredge with flour. In large skillet, brown chicken in oil and butter. Place browned chicken in shallow 3-quart casserole.

3. In same skillet, cook onions until transparent. Add parsley, tomatoes with liquid, cinnamon, cloves, brown sugar, sherry, and raisins and simmer, uncovered for 15-20 minutes, stirring occasionally.

4. Pour sauce over chicken and sprinkle with almonds. Bake for 30 minutes.

Servings: 8

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