Chicken In Port Wine Food

CHICKEN BREAST IN A PORT AND RAISIN SAUCE

Chicken Breast in a Port and Raisin Sauce image

Provided by Food Network

Time 1h10m

Number Of Ingredients 12

Ingredients

1/2 cup dark raisins
1 cup port wine
2 tablespoons extra virgin olive oil, divided
4 breasts of chicken
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

Steps:

Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. 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. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. 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. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.

CHICKEN BREASTS WITH CHERRIES AND PORT WINE

Chicken Breasts With Cherries and Port Wine image

From cooks.com but some changes by me to update ingredients and instructions. I like those cherries and I wanted a variety of recipes to use them in and here's another!

Provided by Oolala

Categories Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 chicken breasts
flour, to coat
salt
pepper
3 tablespoons butter
2 tablespoons oil
1/2 cup red wine
1/2 cup orange juice
6 slices lemon peel
2 tablespoons port wine
24 sweet cherries, canned (reserve 1/2 cup cherry juice from can)

Steps:

Season chicken with salt and pepper and dip chicken in flour.
Melt butter with oil. Fry chicken just until it changes color. (Meat is still raw inside.)
Remove chicken from pan and place chicken in 1 layer in baking dish.
Add the red wine, cherry juice, orange juice, lemon peel and port into the pan where the chicken was fried. Season with salt and pepper. Add cherries.
Pour this sauce over the chicken breasts. Bake, uncovered in casserole for 30 to 40 minutes (or until tender) at 350 degrees. Serve with the cherries and sauce poured over the chicken and a teaspoon of red currant jelly on the side. Garnish with parsley.

Nutrition Facts : Calories 561.3, Fat 35.6, SaturatedFat 12.3, Cholesterol 162.1, Sodium 200.5, Carbohydrate 5, Fiber 0.1, Sugar 3.4, Protein 45.7

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