Recipe courtesy of Jean-Pierre Brehier
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr 10 min
Prep:
1 hr
Cook:
10 min

Ingredients

Directions

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 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 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Bacon-Wrapped Chicken Breasts

Recipe courtesy of Food Network Kitchen

Baked Chicken Breasts With Parmesan Crust

Recipe courtesy of Ted Allen

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Grilled Chicken Breasts with Spicy Peach Glaze

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword