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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the raisins in the port wine at least 1 hour or, preferably, overnight. | 2. Preheat oven to 375°F. | 3. 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 10-20 minutes or until cooked through (170 degrees). | 4. While chicken is baking; in the saute pan, heat the remaining 1 tablespoon olive oil, Add the shallots and sweat them for 2 minutes, then add the mushrooms and saute them for 2 minutes. | 5. Add the vinegar and reduce until almost dry, stir in the raisins and their soaking liquid, cook until the liquid is reduced by half. | 6. Stir together cornstarch and water, add this along with the cream, and nutmeg, cook for 2 more minutes, but do not bring to a boil. | 7. Adjust the seasoning with salt and pepper. | 8. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs. | ---------------------------------------------------------------------------

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		boneless	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		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
water	1	tablespoon		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-
herb				-	-	-	-

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