| Chicken Breast in a Port & Raisin Sauce
Categories: Wine, Balsamic Vinegar, Shallot, Raisin, Port, Olive oil, Mushrooms, Cream, Chicken, Corn
1/2 cup of dark raisins
1 cup of Port wine
2 tablespoons of extra virgin olive oil
4 Breasts of chicken
2 Shallots, diced
1/4 pound of fresh mushrooms
2 tablespoons of Balsamic vinegar
1 cup of heavy cream or evaporated milk
1/4 teaspoon of grated fresh nutmeg
1 tablespoon of cornstarch mixed with 1 tablespoon of water
Salt and freshly ground
Fresh herbs for garnish |
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Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375ºF. In a sauté pan, heat 1 tablespoon of the olive oil. When hot, sauté 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 sauté pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and sauté 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. Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9442 - JEAN-PIERRE BREHIER Converted by MM_Buster v2.0l. |
