Chicken Breast with Port Wine and Raisin Sauce
Recipe courtesy of Jean-Pierre Brehier

Total: 1 hr 10 min
Prep: 1 hr
Cook: 10 min

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

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Let the raisins steep in the port wine for a minimum of 1 hour, or ideally overnight for better flavor infusion. Preheat the oven to 375 degrees. Heat 1 tablespoon of the olive oil in a sauté pan over medium-high heat. Once hot, brown the chicken breasts on one side until they develop a golden crust. Flip the chicken and move it to an oven-safe dish. Place in the oven and bake for 10 minutes.
While the chicken bakes, use the same sauté pan to heat the remaining 1 tablespoon of olive oil. Add the diced shallots and cook them gently for 2 minutes until softened. Toss in the mushrooms and sauté for another 2 minutes. Pour in the balsamic vinegar and let it reduce until nearly evaporated. Incorporate the raisins along with their soaking liquid from the port wine. Simmer until the mixture reduces by half.
Next, stir in the heavy cream or evaporated milk, along with the grated nutmeg and the cornstarch slurry. Continue cooking for an additional 2 minutes, taking care not to let it reach a boil. Taste and season with salt and freshly ground pepper as needed to balance the flavors.
To serve, ladle the rich sauce onto individual plates. Place a cooked chicken breast atop each portion of sauce, and finish with a sprinkle of fresh herbs for color and aroma.

Indulge in this elegant dish where tender chicken meets a luxurious sauce bursting with deep sweetness from port-soaked raisins, earthy mushrooms, and tangy balsamic, all enriched by creamy warmth and nutmeg's subtle spice. Perfect for impressing at your next dinner, it melds flavors beautifullystart with an overnight raisin soak for maximum infusion (or just an hour if rushed). Searing locks in juices for moist perfection, while the sauce layers shallots' subtle notes, mushroom umami, and concentrated port fruitiness. Cornstarch ensures silky thickness. Garnish with parsley, chives, or thyme. Pair with steamed veggies, roasted potatoes, or greens. Lighten with evaporated milk. Serves 4, scales easily, reheats beautifullystore airtight in fridge up to 3 days. Dive in and savor the sweet-savory harmony!

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