Ingredients: 

4 pcs skinless chicken breasts
2 tablespoons raisins
2-3 tablespoons brandy
3 tablespoons flour
20 pitted olives
3 tablespoons ground almonds wholesale
 2 tablespoons butter
3 tablespoons olive oil

For the marinade:

 2 cloves of garlic, the juice of 1 orange 2 tablespoons finely chopped parsley

Spices:

pinch ground white pepper and salt to taste

Instructions: 

           Soak the raisins in the brandy for about 1-2 hours. Prepare the marinade in a deep bowl. Put the chicken breasts in the freezer to be marinated for 1-2 hours. Mix in a bowl the flour, salt and white pepper to taste. Put the pan to heat on the stove. Pour the olive oil. When it is warmed up, roll the chicken breasts in the flour and put them to fry on each side for 5-6 minutes. Remove the chicken, discard the fat and put the butter in the pan. Drain the raisins. Add to the butter the brandy which is remained after removal of the raisin. Stir until the mixture boils. Add olives, almonds, raisins and the chicken. Leave the food to simmer on low heat for 7-8 minutes; periodically turn round the chicken breasts.