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1
In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
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2
On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
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3
In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
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4
In same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. Add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
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5
Add broth, olives, thyme, and reserved raisin mixture, increase heat to high. Cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
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6
In small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. Add broth to mixture. Bring liquid to a boil, reduce heat to low. Cook, stirring occasionally, until slightly thickened. Add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
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7
Chicken thighs = 6 points per serving (1 thigh + 1/2 cup sauce).
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8
Chicken breasts = 5 points per serving (1 breast + 1/2 cup sauce).
