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 * 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, 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.