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Chicken Breast in a Port and Raisin Sauce

Make 4 servings


  • ½ cup dark raisins
  • 1 cup port wine
  • 2 tablespoons extra virgin olive oil, divided
  • 4 chicken breasts
  • 2 shallots, diced
  • ¼ pound fresh mushrooms
  • 2 tablespoons balsamic vinegar
  • 1 cup evaporated milk
  • ¼ teaspoon grated fresh nutmeg
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • salt and freshly ground pepper, to taste
  • fresh herbs for garnish


  1. Soak the raisins in the port wine at least 1 hour or, preferably, overnight.
  2. Preheat oven to 375 °F.
  3. In a sauté pan, heat 1 tablespoon of the olive oil.
  4. When hot, sauté the chicken breasts on one side until golden brown.
  5. Turn the chicken over and transfer to an ovenproof dish.
  6. Bake for 10 minutes.
  7. In the meantime, in the sauté pan, heat the remaining 1 tablespoon olive oil.
  8. Add the shallots and sauté them for 2 minutes.
  9. Add the mushrooms and sauté them for 2 minutes.
  10. Add the vinegar and reduce until almost dry.
  11. Stir in the raisins and their soaking liquid.
  12. Cook until the liquid is reduced by half.
  13. Add the evaporated milk, nutmeg, and cornstarch mixture.
  14. Cook for 2 more minutes, but do not bring to a boil.
  15. Adjust the seasoning with salt and pepper.
  16. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
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