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Chicken with Stuffed Olive-Raisin Sauce

1/4 cup dry sherry

2 tablespoons golden raisins

2 tablespoons fresh orange juice

1 1/2 teaspoons chopped fresh parsley

1 garlic clove, finely minced

6 chicken breast halves, skinned and boned

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup olive oil

1/4 cup butter

2 tablespoons sliced almonds

1 (3-ounce) jar pimento-stuffed olives, drained

Orange slices (optional)

Parsley sprigs (optional)

1. Combine sherry and raisins; set aside.
2. Combine orange juice, parsley and garlic; brush mixture on chicken.
3. Combine flour, salt and pepper; dredge chicken in flour mixture. Heat olive oil in a large skillet; add chicken and saute for 5 minutes or each side or until browned. Remove chicken; discard oil.
4. Melt butter in skillet over medium heat; add sherry-raisin mixture, almonds and olives.
5. Return chicken to skillet; cover and cook 10 minutes or until done.
6. Transfer chicken to a serving platter and spoon sauce mixture over chicken. Garnish with orange slices and parsley, if desired.

Makes 6 servings.

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