Chicken Andalucia with Rice

Description
Makes 6 servings

Ingredients

 * 1 clove garlic, crushed
 * 2 tablespoons chopped fresh parsley
 * 1/2 cup orange juice
 * 3 boned chicken breasts (about 1-1/2 pounds), cut in half
 * 1/2 cup flour
 * 2 teaspoons salt, divided
 * 1/4 teaspoon ground black pepper
 * 1 teaspoon paprika
 * 1/3 cup olive or vegetable oil
 * 2 tablespoons butter or margarine
 * 1 cup chicken broth
 * 1/2 cup dry sherry
 * 1/4 cup seedless raisins
 * 1/3 cup sliced stuffed olives
 * 3 cups hot cooked rice

Directions
Combine garlic, parsley and orange juice. Pour over chicken; marinate 1 hour. Remove chicken from marinade. Reserve marinade.

Dry chicken; dredge with flour seasoned with 1 teaspoon salt, pepper, and paprika. Heat oil in large skillet. Add chicken and cook until golden on all sides. Remove chicken from pan. Pour off oil.

Using same skillet, blend butter and 1 tablespoon of the remaining seasoned flour. Stir in broth, sherry, marinade, raisins, olives and remaining 1 teaspoon salt. Cook, stirring constantly, until smooth.

Return chicken to pan. Cover and simmer 15 minutes. Serve over beds of fluffy rice.