2 tbsp. raisins (1 sm. box)
6 oz. dry sherry
2 tbsp. butter
1 1/2 tsp. olive or sunflower oil
4 bouillon chicken breasts
Salt and pepper
2 tbsp. pine nuts or slivered almonds

Put raisins in sherry to soak. Heat butter and 1 tablespoon oil in frying pan. When mixture begins to sizzle, put in chicken. Lower the heat and cook gently for a few minutes until lightly browned, turning the pieces over at least once. Add salt and pepper. Pour in the sherry with raisins and simmer gently over low heat, covered, for about 10 minutes (or until chicken is done). Make sure that the bottom does not stick and add a little water if necessary. Fry the nuts in the rest of the oil until lightly colored. Drain then on paper towels, then stir them in with the chicken. Serve hot.