2 whole boneless chicken breasts, split
1/4 c. flour
2 tbsp. oil
1 (16 oz.) can tomatoes, cut up
1 c. water
1 pkg. onion soup mix
1 tsp. parsley
1 1/2 tsp. curry powder
1/2 tsp. thyme leaves
1/4 tsp. garlic powder
1/8 tsp. pepper
1/2 c. raisins
1/4 c. sliced almonds
3 c. cooked rice

Coat chicken in flour and brown on both sides in oil. Set chicken aside. To drippings add tomatoes, water, soup mix, parsley, curry, thyme, garlic powder and pepper. Heat to boiling. Stir to loosen browned bits. Return chicken to pot. Add raisins and almonds. Reduce heat and simmer 25 minutes, uncovered. Serve sauce on top of rice. Makes 4 servings.