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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREPARATION:. | 2. Soak the raisins in the port wine at least 1 hour or, preferably, overnight. | 3. Preheat oven to 375 degrees. | 4. 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. | 5. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. | 6. Add the mushrooms and saute them for 2 minutes. | 7. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. | 8. 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. | 9. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs. | 10. Cous-cous would make a perfect side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark raisin	1/2	cup		-	-	-	-
port wine	1	cup		-	-	-	-
extra virgin olive oil	2	tablespoons	divided	-	-	-	-
chicken breast	4			3120.7192	0.0	378.2965	167.8294
shallot	2		diced	230.4	53.76	8.0	0.32
mushroom	1/4	lb		38.5554	7.6997	2.5401	0.5557
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
heavy cream	1	cup	evaporated	408.0	3.2880000000000003	3.408	43.29600000000001
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
salt				-	-	-	-
pepper			ground	-	-	-	-
herb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.