Coat the filleted breasts with flour and fry them in olive oil until brown. Then, place them in a separate pot.

Cut the onion thinly

In the same pan with olive oil where the breasts were fried, sauté low heat the onion for 7 or 8 minutes and then add the raisins and wine.

Once it comes to the boil, pour it on the pot with the chicken breasts and simmer about 15 minutes, stirring the mix softly from time to time to thicken the sauce.