Cooking chicken breast in a port and raisin sauce is a delightful culinary experience that combines the savory flavors of chicken with the sweet and tangy notes of port wine and raisins. This dish is perfect for a special occasion meal or a romantic dinner, and it is sure to impress your guests. With a few simple ingredients and a little bit of time, you can create a delicious and memorable dish that will leave your taste buds tingling.
Here are our top 9 tried and tested recipes!
ROAST CHICKEN BREAST WITH ZIBIBBO RAISINS AND PEARL COUSCOUS
Steps:
- Preheat oven to 350 degrees F.
- To prepare the chicken: Season the chicken with salt and pepper. In a saute pan, heat olive oil and sear skin side down until golden in color, about 3 minutes. Turn and saute another 3 minutes. Transfer pan to oven and roast for 15 to 20 minutes or until done. Remove the chicken from the pan and keep warm.
- Remove fat from pan. Add fennel, sage sprig, lemon zest, lemon juice, and raisins and deglaze with 1 cup of white wine and 1/2 cup sweet wine. Over high heat, reduce by half. Add brown chicken stock and cream. Reduce until slightly thickened. Remove sage and finish sauce with butter and grapes.
- To prepare the couscous: In a saucepan, heat olive oil. Add onions and cook for 1 minute, until glossy (do not brown). Add pearl couscous and stir until well coated with oil. Season with salt and add 1 cup of chicken stock. Stir occasionally until 2/3 of the liquid is absorbed. Add the remaining cup of stock, and continue to cook until al dente. Taste and adjust seasoning with salt, stir in butter, and finish with parsley. Set aside and keep warm.
- To serve: Place a few tablespoons of couscous in the center of a plate. Slice each chicken breast diagonally into 2 pieces. Arrange on top of couscous. Nap with sauce and sprinkle with sage leaves. Serve immediately.
- Preheat the oven to 400 degrees F.
- Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
- Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits stuck to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
- Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
- Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used in a recipe.
- Yield: about 2 cups
- Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000 .
SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Larry Elder
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g
CHICKEN WITH RAISINS AND LEMON
Steps:
- Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.
CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
CINNAMON RAISIN CHICKEN
Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless skinless chicken breasts from Connie Moore of Medway, Ohio. "I frequently serve this unusual combination over rice with broccoli or green beans on the side," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.
Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN WITH PORT-MUSHROOM SAUCE
Provided by Rick Thiemke
Categories Chicken Mushroom Sauté Port Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
- Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
- Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.
RAISIN SAUCE FOR HAM OR CHICKEN
Make and share this Raisin Sauce for Ham or Chicken recipe from Food.com.
Provided by queenbeatrice
Categories Low Protein
Time 20m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine raisins and water and simmer for 5 minutes; set aside.
- Blend together brown sugar, cornstarch and salt; stir into raisin mixture. Cook over medium heat, stirring constantly, until clear and slightly thickened. Mix in vinegar and butter; stir until butter melts.
Nutrition Facts : Calories 56.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 3, Sodium 40.9, Carbohydrate 11.8, Fiber 0.3, Sugar 9.6, Protein 0.2
CHICKEN IN A SWEET & ZESTY RAISIN SAUCE
This came from a Sun-Maid Raisin advertisement. Use a little less lemon juice if you don't prefer the tang. I added couscous to this dish at the end of cooking, by boiling in some chicken broth and then the couscous.
Provided by yogiclarebear
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large non-stick skillet over medium heat. Brown chicken breasts 3 minutes on each side. Remove and keep warm.
- Add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, and pepper to skillet. Bring to a boil, reduce heat, and simmer 3-5 minutes, or until slightly reduced.
- Add chicken breasts back to skillet. Cover and simmer 10-15 minutes, until chicken is cooked through.
Nutrition Facts : Calories 368.5, Fat 5.8, SaturatedFat 1.1, Cholesterol 98.8, Sodium 341.1, Carbohydrate 39.5, Fiber 2.6, Sugar 30.2, Protein 41
CHICKEN AND RED WINE SAUCE
A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.
Provided by Robin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
- Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish. Look for organic or naturally raised chicken breasts, and use a good quality port wine and raisins.
- Don't overcook the chicken. Chicken breasts can easily become dry and tough if they're overcooked. Cook them just until they're cooked through, about 5-7 minutes per side.
- Reduce the sauce until it's thick and flavorful. The sauce should be slightly sweet and tangy, with a rich, concentrated flavor. Reduce it over medium heat until it's thickened to your desired consistency.
- Serve the chicken with a variety of sides. This dish pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Chicken breast in a port and raisin sauce is a classic dish that's perfect for a special occasion or a weeknight dinner. It's easy to make and absolutely delicious. The chicken is tender and juicy, and the sauce is rich and flavorful. Serve it with your favorite sides and enjoy!
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