(An elegant dish which can be prepared ahead of time and reheated in conventional or microwave oven for easy entertaining).

1/3 c. flour
1 tsp. salt
1/2 tsp. leaf thyme
1/4 tsp. freshly ground pepper
6-8 chicken breasts, skinned and boned
1/3 c. butter (butter or oil may also be used)
1 (28 oz.) can tomatoes, cut up
1 med. onion, finely chopped
1/2 c. fresh mushrooms, sliced
1 sm. clove garlic, thinly sliced
1/2 c. seedless raisins
2 c. chicken broth
1/2 c. coarsely chopped green pepper
1/2 c. peach or apricot brandy
6-8 servings, hot cooked seasoned rice
1/4 c. toasted slivered almonds

Combine first 4 ingredients. Dredge chicken breast in flour mixture. In heavy skillet, brown chicken evenly on all sides in butter. Remove chicken to large baking pan, and sprinkle any left over flour mixture over chicken. Combine tomatoes, onion, mushrooms, garlic, raisins, and chicken broth, and pour over chicken.

Cover and bake at 350 degrees for one hour (or until chicken breasts are tender). Add green pepper and brandy ten minutes before end of cooking time. Serve chicken on top of rice, sprinkle with nuts.