Chicken
with
Port
and
Raisins
1/2
cup
dark
raisins
1
cup
port
wine
2
tbsp
extra
virgin
olive
oil,
divided
4
breasts
of
chicken
2
shallots,
diced
1/4
pound
fresh
mushrooms
2
tbsp
balsamic
vinegar
1
cup
heavy
cream,
or
evaporated
milk
1/4
tsp
grated
fresh
nutmeg
1
tbsp
cornstarch
mixed
with
1
tbsp
water
Salt
and
freshly
ground
pepper,
to
taste
Fresh
herbs
for
garnish
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
tbsp
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
tbsp
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.
Couscous
would
make
a
perfect
side
dish.
Submitted By (Miki)
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