Chicken Breast In A Port And Raisin Sauce Recipes

CHICKEN WITH RAISINS

Steps:

• Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
• Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
• Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

CHICKEN IN A SWEET & ZESTY RAISIN SAUCE

Steps:

• Heat oil in a large non-stick skillet over medium heat. Brown chicken breasts 3 minutes on each side. Remove and keep warm.
• Add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, and pepper to skillet. Bring to a boil, reduce heat, and simmer 3-5 minutes, or until slightly reduced.
• Add chicken breasts back to skillet. Cover and simmer 10-15 minutes, until chicken is cooked through.