Tuesday, February 03, 2009

Chicken Andalusia

I've forgotten where I got this recipe from, but I love it. I don't make it much, because your dad hates just about everything in it but the chicken. This is very quick and easy

1/4 cup sherry
2 tbl raisins

2 tbl orange juice (fresh)
1 1/2 tsp parsley, chopped
1 clove garlic, chopped

6 chicken breasts, boned
1/2 cup flour
1 tsp salt
1 tsp pepper
1/2 cup olive oil
1/4 cup butter

2 tbl slivered almonds
3 oz sliced,pimento-stuffed green olives, drained

Let raisins macerate in sherry.

Dredge chicken breast in flour seasoned with salt & pepper. Heat olive oil & butter in skillet over medium high heat. Brown almonds and remove from pan. Brown chicken 5 minutes on each side. Add garlic, parsley, & orange juice to pan, scraping up brown bits. Add sherry & raisins and cook another minute or two. Add almonds & green olives.

2 comments:

  1. Southern Living Annual, 1987. It is delicious

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