3-4 lbs. chicken breast
2 oz. raisins
1 jigger madeira
2 tsp. paprika
1 tsp. white pepper
5 tbsp. oil
1 (11 oz.) can mandarin oranges, drained
1 clove garlic, minced
1/2 c. hot beef bouillon
1 tbsp. soy sauce
1/2 c. heavy cream, beaten
1 tbsp. butter
2 tbsp. sliced almonds

Cover raisins with madeira; soak. Mix together paprika and pepper and rub chicken with it. Heat oil in skillet. Add chicken, saute until done. Drain oranges, reserve juice. Measure 1/2 cup juice, pour over chicken. Add garlic, pour in bouillon; cover and simmer 20 minutes.

Drain raisins, add, cook 5 minutes. Remove chicken to warm platter. Blend cornstarch with small amount of cold water, add to sauce, stir until thickened. Season with soy. Add oranges and cream, heat but don't boil. Heat butter in small skillet. Add almonds; cook until golden. Pour sauce over chicken, top with almonds. Yield: 6 servings. Worth the trouble.