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4 whole chicken breasts,
halved, skinned and boned
(about 12 oz. each)
3 Tbsp. dark raisins
3 Tbsp. light or dark rum
1/4 c. butter or margarine
1/4 c. slivered almonds
1 tsp. salt
1/4 tsp. pepper
3/4 c. chicken broth
1 Tbsp. cornstarch
1/2 c. light cream

Soak raisins in rum in small cup while preparing recipe.
Heat butter or margarine in a large skillet; add almonds.
Cook, stirring constantly until almonds are toasted. Remove
with slotted spoon to a plate.
Add chicken breasts to skillet; sprinkle with salt and
pepper. Cook over medium heat until firm; remove to a plate;
keep warm. Add broth to skillet; bring to boiling. Mix
cornstarch and cream in a cup; pour into boiling liquid,
stirring constantly; simmer for 3 minutes. Stir in rum and
raisins. Correct seasoning if needed. Reheat the chicken
gently in the hot sauce. Arrange in heated serving dish;
spoon sauce over, sprinkle with almonds and garnish with
watercress. Serve with rice or thin egg noodles to soak up the

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