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  • Chicken Breast In A Port And Raisin Sauce

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    Chicken Breast In A Port And Raisin Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. dark raisins
    • 1 c. port wine
    • 2 Tbsp. extra-virgin extra virgin olive oil divided
    • 4 x chicken breasts
    • 2 x shallots diced
    • 1/4 lb fresh mushrooms
    • 2 Tbsp. balsamic vinegar
    • 1 c. heavy cream or possibly evaporated lowfat milk
    • 1/4 tsp grated fresh nutmeg
    • 1 Tbsp. cornstarch mixed with
    • 1 Tbsp. water Salt to taste Freshly-grnd black pepper to taste Fresh herbs for garnish

    Directions

    1. Soak the raisins in the port wine at least 1 hour or possibly, preferably, overnight.
    2. Preheat oven to 375 degrees. In a saute/fry pan, heat 1 Tbsp. of the extra virgin olive oil. When warm, saute/fry the chicken breasts on one side till golden. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 min.
    3. In the meantime, in the saute/fry pan, heat the remaining 1 Tbsp. extra virgin olive oil. Add in the shallots and sweat them for 2 min. Add in the mushrooms and saute/fry them for 2 min. Add in the vinegar and reduce till almost dry.
    4. Stir in the raisins and their soaking liquid. Cook till the liquid is reduced by half. Add in the cream or possibly evaporated lowfat milk, nutmeg, and cornstarch mix. Cook for 2 more min, but don't bring to a boil. Adjust the seasoning with salt and pepper.
    5. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
    6. This recipe yields 4 servings.

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