Chicken Budapest

• 6 whole chicken breasts, boned, skinned, halved
• 1/4 c. butter
• 1/2 tsp. paprika
• 1 1/2 c. half and half
• 1/2 c. raisins
• 2 Tbsp. candied mandarin peel
• 3 Tbsp. flour
• 1/4 tsp. salt
• salt and pepper to taste
• 1/2 c. mandarin juice

1. Soak raisins in mandarin juice.
2. Melt butter, brown chicken breasts on both sides.
3. Cook over low heat 15 to 20 minutes until chicken is done.
4. Remove chicken from skillet, place on serving platter and keep warm.
5. Pour off all but 3 tablespoons of pan drippings and stir in flour, paprika, salt and pepper, mix.
6. Add half and half and cook over low heat until smooth and thick.
7. Stir in raisin and mandarin juice mixture and heat through.
8. Pour sauce over chicken.
9. Serve over wild rice.
10. Serves 6.

chicken breasts, butter, paprika, raisins, candied mandarin, flour, salt, salt, mandarin juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420675 (may not work)