4-5 ozs. boneless chicken breasts
2-l/2 ozs. flour
4 tbsp. apricot brandy
l-l/2 ozs. butter
3/4 cup thinly sliced mushrooms
l/4 cup raisins
2 tsps. finely minced onions
2 tsps. slivered almonds
l/2 tsp. salt
l/2 tsp. pepper
Place the raisins in the brandy and let sit overnight or at least
a few hrs. until the brandy is absorbed. Pound out the chicken and
dredge in flour. Saute the mushrooms and onions in a large skillet
Remove from pan and brown the chicken on both sides. Arrange the
chicken in an oven-proof baking dish. Put the onions, mushrooms and
raisins in the skillet and reduce the liquid. Add the mixture to the
baking dish and top with almonds. Bake for 20 mins. in 350 oven or
refrigerae and bake for 30 mins. before eating.
Serves 2.
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