Chicken Breast In A Port And Raisin Sauce

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dark raisins
1 cup	237ml	Port wine
2 tablespoons	30ml	Extra-virgin olive oil - divided
4		Chicken breasts
2		Shallots - diced
1/4 lb	113g / 4oz	Fresh mushrooms
2 tablespoons	30ml	Balsamic vinegar
1 cup	237ml	Heavy cream or evaporated milk
1/4 teaspoon	1.3ml	Grated fresh nutmeg
1 tablespoon	15ml	Cornstarch - mixed with
1 tablespoon	15ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh herbs - for garnish

Recipe Instructions

Soak the raisins in the port wine at least 1 hour or, preferably, overnight.

Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes.

In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry.

Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper.

Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9442) - from the TV FOOD NETWORK

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