|Thinly sliced onion||2 Cup (32 tbs)|
|Ground cumin||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Wine/Chicken broth/water||2 Tablespoon|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
|Lemon juice||2 Teaspoon|
1. Combine onion, oil, and butter in a 13"x9"x2" oblong baking dish. Microwave, uncovered, at Time Cook (power level 10) for 5 to 7 minutes, or until onion is tender, stirring twice.
2. Stir in cumin, cayenne, salt, and pepper. Add chicken and stir to coat. Cover with wax paper. Microwave at Time Cook (power level 10) for 13 to 14 minutes, turning chicken over after 10 minutes' cooking time. Let stand, covered, 5 minutes, then remove chicken to a serving platter.
3. Blend 2 tablespoons wine, chicken broth, or water with 1 tablespoon cornstarch. Stir this mixture into the pan juices. Add raisins and nuts. Microwave, uncovered, at Time Cook (power level 10) for 3 to 4 minutes, or until sauce is thickened and bubbly, stirring 3 times. Flavor with lemon juice to taste. Spoon sauce over chicken and serve.