02/06/2017 Drunken Chicken

Drunken Chicken

Recipe Courtesy of Cindy Schumacher

4 whole chicken breasts, halved, boned, and skinned
Salt and freshly ground black pepper to taste
1 cup all-purpose flour
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, finely chopped
2 Tbsp. freshly minced parsley
1 16 oz. can tomato wedges
½ tsp. ground cinnamon
¼ tsp. ground cloves
¼ cup packed light brown sugar
1 cup dry sherry or vermouth
½ cup golden raisins
½ cup slivered almonds

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.
In same pan, 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. Pour over chicken and sprinkle with almonds.
Bake at 375 degrees for 30 minutes.