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Drunken
Chicken |
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4 whole
chicken breasts, halved,
boned & skinned |
1 16-oz can
tomato wedges |
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1 c
all-purpose flour |
½ tsp
ground cinnamon |
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2 Tbsp olive
oil |
¼ tsp
ground cloves |
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2 Tbsp
butter |
¼ c brown
sugar |
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1 large
onion, finely chopped |
1 c dry
sherry or vermouth |
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2 Tbsp fresh
parsley, minced |
½ c golden
raisins |
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½ c
slivered almonds |
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Directions:
1.
Season chicken with
salt & pepper and dredge w/flour. 2.
In large skillet,
brown chicken in oil & butter, then place browned chicken in shallow
3-quart casserole. 3.
In same skillet,
cook onions ‘til translucent. Then
add parsley, tomatoes w/liquid, cinnamon, cloves, brown sugar, liquor (I
use vermouth) and raisins. Simmer
uncovered for 15-20 minutes, stirring occasionally. 4.
Pour over chicken
and sprinkle w/almonds. 5.
Bake at 375 degrees
for 30 minutes. |
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Recipe
from Crème de Colorado Cookbook, shared compliments of Cheri
Caviness |
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