Chicken With Port And Raisins

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.

Steps

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

Preheat oven to 375f.

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.

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.

Ingredients

dark raisin, port wine, extra virgin olive oil, boneless chicken breasts, shallots, fresh mushrooms, balsamic vinegar, heavy cream, fresh nutmeg, cornstarch, water, salt & freshly ground black pepper, fresh herb