4 whole chicken breasts (boned and skinned)
Salt and ground pepper to taste
1 c. flour
2 tbsp. olive oil
2 tbsp. butter
1/2 lg. onion, finely chopped
2 tbsp. freshly minced parsley
1 (16 oz.) can tomato wedges
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 c. packed light brown sugar
1 c. dry sherry or vermouth
1/2 c. golden raisins
1/2 c. 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 a shallow 3 quart casserole dish.

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. Serves 6.