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The 90 Second Gourmet - Chicken Breasts in Port Wine Raisin Sauce
Soak the raisins in the port wine at least one hour, preferably overnight.
In a saut pan, heat the olive oil. When hot add the chicken breasts and cook for a couple of minutes on each side. Add the shallots and saut for 1 more minute. Add the mushrooms, cook for a couple of minutes or until the mushrooms become brown.
Stir in the raisins with the port wine and cook until the liquid is reduced by half. Add the cream, nutmeg, and cornstarch mixture and cook for a few more minutes until the sauce thickens.
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4 chicken breasts 6 8 oz each, boneless and skinless
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2 tablespoons extra-virgin olive oil
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pound quartered button mushrooms
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2 diced shallots 2
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cup dark raisins marinated in 1 cup of port wine
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1 tablespoon cornstarch mixed with 1 tablespoon water
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cup heavy cream
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teaspoon of fresh grated nutmeg
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