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RAISIN AND ALMOND CHICKEN 4 whole chicken breasts, halved, skinned and boned (about 12 oz. each) 3 Tbsp. dark raisins 3 Tbsp. light or dark rum 1/4 c. butter or margarine 1/4 c. slivered almonds 1 tsp. salt 1/4 tsp. pepper 3/4 c. chicken broth 1 Tbsp. cornstarch 1/2 c. light cream Soak raisins in rum in small cup while preparing recipe. Heat butter or margarine in a large skillet; add almonds. Cook, stirring constantly until almonds are toasted. Remove with slotted spoon to a plate. Add chicken breasts to skillet; sprinkle with salt and pepper. Cook over medium heat until firm; remove to a plate; keep warm. Add broth to skillet; bring to boiling. Mix cornstarch and cream in a cup; pour into boiling liquid, stirring constantly; simmer for 3 minutes. Stir in rum and raisins. Correct seasoning if needed. Reheat the chicken gently in the hot sauce. Arrange in heated serving dish; spoon sauce over, sprinkle with almonds and garnish with watercress. Serve with rice or thin egg noodles to soak up the sauce. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |