Drunken Chicken

• 8 (half) chicken breasts, skinned and boned
• salt and pepper
• 1 c. flour
• 2 Tbsp. oil
• 2 Tbsp. butter
• 1 (16 oz.) can tomato wedges
• 1 large onion, chopped
• 2 Tbsp. minced parsley
• 1/2 tsp. ground cinnamon
• 1/4 tsp. cloves
• 1/4 c. brown sugar
• 1 c. dry sherry
• 1/2 c. raisins (golden)
• 1/2 c. slivered almonds
• sprinkle of garlic salt

1. Season chicken; dredge with flour.
2. Brown in oil and butter. Place in 9 x 13-inch casserole.
3. In skillet, cook onion until transparent; add parsley, tomatoes with juice, seasonings, sherry and raisins.
4. Cook uncovered 15 to 20 minutes (simmer).
5. Pour over chicken.
6. Sprinkle with almonds.
7. Bake at 375u0b0 for 30 minutes.

chicken breasts, salt, flour, oil, butter, tomato wedges, onion, parsley, ground cinnamon, cloves, brown sugar, sherry, raisins, almonds, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221729 (may not work)