Chicken Andalucia with Rice

Description
Makes 6 servings

Ingredients

 * 1 clove garlic, crushed
 * 2 tablespoons chopped fresh parsley
 * ½ cup orange juice
 * 3 boned chicken breasts (about 1½ pounds), cut in half
 * ½ cup flour
 * 2 teaspoons salt, divided
 * ¼ teaspoon ground black pepper
 * 1 teaspoon paprika
 * ⅓ cup olive or vegetable oil
 * 2 tablespoons butter or margarine
 * 1 cup chicken broth
 * ½ cup dry sherry
 * ¼ cup seedless raisins
 * ⅓ cup sliced stuffed olives
 * 3 cups hot cooked rice

Directions

 * 1) Combine garlic, parsley and orange juice.
 * 2) Pour over chicken; marinate 1 hour.
 * 3) Remove chicken from marinade. Reserve marinade.
 * 4) Dry chicken; dredge with flour seasoned with 1 teaspoon salt, pepper, and paprika.
 * 5) Heat oil in large skillet. Add chicken and cook until golden on all sides.
 * 6) Remove Chicken from pan. Pour off oil.
 * 7) Using same skillet, blend butter and 1 tablespoon of the remaining seasoned flour.
 * 8) Stir in broth, sherry, marinade, raisins, olives and remaining 1 teaspoon salt. Cook, stirring constantly, until smooth.
 * 9) Return chicken to pan. Cover and simmer 15 minutes.
 * 10) Serve over beds of fluffy rice.