Chicken With Port And Raisins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup dark raisin
• 1 cup port wine
• 2 tablespoons extra virgin olive oil, divided
• 4 boneless chicken breasts
• 2 shallots, diced
• 1/4 lb fresh mushrooms
• 2 tablespoons balsamic vinegar
• 1 cup heavy cream
• 1/4 teaspoon fresh nutmeg, grated
• 1 tablespoon cornstarch
• 1 tablespoon water
• salt & freshly ground black pepper, to taste
• fresh herb (to garnish) (optional)

Recipe

• 1 soak the raisins in the port wine at least 1 hour or, preferably, overnight.
• 2 preheat oven to 375°f.
• 3 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 10-20 minutes or until cooked through (170 degrees).
• 4 while chicken is baking; in the saute pan, heat the remaining 1 tablespoon olive oil, add the shallots and sweat them for 2 minutes, then add the mushrooms and saute them for 2 minutes.
• 5 add the vinegar and reduce until almost dry, stir in the raisins and their soaking liquid, cook until the liquid is reduced by half.
• 6 stir together cornstarch and water, add this along with the cream, and nutmeg, cook for 2 more minutes, but do not bring to a boil.
• 7 adjust the seasoning with salt and pepper.
• 8 spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.