1 pound of chicken
4 eggs
flour for dredging
1-28 oz. can of plum tomatoes
3 cloves garlic
6 domestic mushrooms
2 tablespoons raisins
¼ Spanish onion (chopped)
1 tablespoon chopped parsley
¼ stick of butter


Clean chicken and slice or pound out thin.
Dredge in the flour, then eggs and then back into the flour.
Once all chicken is done, set aside.
Heat sauce pan and add 2 tablespoons oil, chopped onions and garlic.
Allow this to turn caramel brown cooking slowly, do not burn it.
Add the tomatoes, the parsley and salt and pepper to taste.
Allow to simmer 20 minutes stirring.
Meanwhile heat ½ inch of oil to the pan.
When very hot add the chicken and cook on both sides until golden brown.
Drain on paper towels.
In a large sauté pan add the finished sauce, the butter, raisins and chicken, heat for 4-5 minutes until the chicken is heated through.