Ingredients
-
1/2
-
1
-
2
-
4
-
2
-
1/4
-
2
-
1
-
1/4
-
1
-
1
-
-
-
-
Directions
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 , What a delicious dish! The sauce was, as another reviewer said, DIVINE I had chicken cutlets that were quite thin, so I browned them on both sides, set them aside, and returned them to the sauce just to warm up at the end, thereby deleting the baking step, and saving that time Other than that I followed the recipe as written used fig balsamic, and served this over buttered egg noodles Fabulous recipe, momaphet! I will make this again YUM!
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Steps
|
1
Done
|
Soak the Raisins in the Port Wine at Least 1 Hour or, Preferably, Overnight. |
|
2
Done
|
Preheat Oven to 375f. |
|
3
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Adjust the Seasoning With Salt and Pepper. |
|
8
Done
|
Spoon the Sauce Onto Serving Plates, Set a Chicken Breast on Top, and Garnish With Fresh Herbs. |
