4 whole chicken breasts, split (boneless & skinless)
Salt & pepper to taste
Flour, for dredging
2 tbsp. butter
2 tbsp. olive oil
1 lg. onion, chopped
2 tbsp. parsley
1 (16 oz.) can tomatoes with liquid
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 c. light brown sugar
1 c. vermouth
1/2 c. golden raisins
1/2 c. almonds, slivered

Salt and pepper chicken and dredge in flour. Heat olive oil in frying pan and brown chicken lightly then remove to a baking pan.

Wash frying pan and melt butter in same. Add onions and saute then add remaining ingredients except for almonds. Simmer for 15 minutes uncovered. Pour mixture over chicken and sprinkle with almonds then bake uncovered for 30 minutes at 325 degrees.