Chicken With Port and Raisins Recipe
A Spanish dish with Moorish influence. I found this recipe online; though I haven't tried it yet, it has some of my favorite ingredients and looks like a quick, yummy dish. Cooking time does not include soaking the raisins. Couscous would make a perfect side dish.
Ingredients
- 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)
Instructions
- Soak the raisins in the port wine at least 1 hour or, preferably, overnight.
- Preheat oven to 375°F.
- 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).
- 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.
- Add the vinegar and reduce until almost dry, stir in the raisins and their soaking liquid, cook until the liquid is reduced by half.
- 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.
- Adjust the seasoning with salt and pepper.
- Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
Your Own Notes
Nutrition
Serving: 340gCalories: 684.7kcalCarbohydrates: 28.6gProtein: 33.3gFat: 42.4gSaturated Fat: 18.6gCholesterol: 174.3mgSodium: 124.3mgFiber: 1gSugar: 15.9g
Tried this recipe?Let us know how it was!