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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Grilled Breast of Chicken with Apricots, Raisins, Peanuts and Mint Cooked Over Apple Wood and Apple Jack Sauce and Virginia Waldorf Salad

Recipe courtesy of Jack McDavid

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories