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Recipe submitted by Sherry Little, North Little Rock, AR

Rum Raisin Chicken

3 whole chicken breasts, halved, skinless and boneless
3 tablespoons light rum
2 tablespoons dark seedless raisins
1/4 cup butter
1/3 cup slivered almonds
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1 tablespoon cornstarch
1/2 cup half-and-half
fresh curly mustard greens

1. In small bowl, place raisins and rum; set aside.
2. In large frypan, place butter and melt over medium heat; add almonds and cook, stirring, until almonds are toasted. With slotted spoon remove almonds to small dish.
3. In same frypan, place chicken and sprinkle evenly with salt and pepper; cook over medium heat, turning often, about 20 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan to platter and keep warm.
4. To frypan, add broth and bring to a boil.
5. In small bowl, mix cornstarch and half-and-half until smooth; slowly add to broth, stirring constantly until smooth. Reduce heat and simmer 2 minutes. Stir in rum and raisins; cook 1 minute.
6. To serve, pour sauce over chicken; top with toasted almonds. Garnish with mustard greens.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.