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A sherry sauce
with a bit of spices, raisins and almonds... yum!
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4
whole |
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chicken breasts, boneless, skinless and
halved |
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salt
and pepper to taste |
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1
cup |
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flour |
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2
Tbs |
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olive oil |
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2
Tbs |
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butter |
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1
large |
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onion, finely chopped |
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2
Tbs |
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fresh parsley, minced |
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16
oz |
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canned diced tomatoes |
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½
tsp |
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ground cinnamon |
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¼
tsp |
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ground cloves |
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¼
cup |
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packed light brown sugar |
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1
cup |
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sherry or vermouth |
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½
cup |
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golden raisins |
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½
cup |
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slivered almonds |
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1 |
Preheat oven
to 375 degrees. |
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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. |
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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. |
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4 |
Pour sauce
over chicken and sprinkle with almonds. Bake for
30 minutes. |
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Servings: 8 |
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