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Ingredients
- 1/2 c. dark raisins
- 1 c. port wine
- 2 Tbsp. extra-virgin extra virgin olive oil divided
- 4 x chicken breasts
- 2 x shallots diced
- 1/4 lb fresh mushrooms
- 2 Tbsp. balsamic vinegar
- 1 c. heavy cream or possibly evaporated lowfat milk
- 1/4 tsp grated fresh nutmeg
- 1 Tbsp. cornstarch mixed with
- 1 Tbsp. water Salt to taste Freshly-grnd black pepper to taste Fresh herbs for garnish
Directions
- Soak the raisins in the port wine at least 1 hour or possibly, preferably, overnight.
- Preheat oven to 375 degrees. In a saute/fry pan, heat 1 Tbsp. of the extra virgin olive oil. When warm, saute/fry the chicken breasts on one side till golden. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 min.
- In the meantime, in the saute/fry pan, heat the remaining 1 Tbsp. extra virgin olive oil. Add in the shallots and sweat them for 2 min. Add in the mushrooms and saute/fry them for 2 min. Add in the vinegar and reduce till almost dry.
- Stir in the raisins and their soaking liquid. Cook till the liquid is reduced by half. Add in the cream or possibly evaporated lowfat milk, nutmeg, and cornstarch mix. Cook for 2 more min, but don't 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 585 | |
| Calories from Fat 278 | 48% |
| Total Fat 31.23g | 39% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.17g | |
| Cholesterol 130mg | 43% |
| Sodium 114mg | 5% |
| Potassium 637mg | 18% |
| Total Carbs 29.83g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 18.72g | 12% |
| Protein 31.37g | 50% |
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