Mushroom and Chicken with Raisins

Mushroom and Chicken with Raisins

Health Rating
Prep Cook Ready in Servings
1 h 20 min 1 h 20 min 4
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Ingredients


2 tbsp Balsamic vinegar
1/4 tsp Black pepper
2 large Carrots (cut in pieces)
1 tsp Cayenne pepper
2 breast Chicken breast, skinless
2 tbsp Cornstarch (mixed with 1 tbsp of water)
2 clove(s) Garlic (crushed)
1/2 cup Heavy whipping cream, 38% M.F.
1/4 tsp Nutmeg, ground
2 tbsp Olive oil
1 sprig Parsley, fresh (for garnish)
4 medium mushroom(s) Portobello mushroom
1/2 cup Raisins, seedless (sultana) (dark)
1 cup Red wine (port wine)
1/4 tsp Salt (to taste)
2 medium shallot(s) Shallots (diced)
1 bunch Green onion, scallion, ramp (for garnish)

Instructions


Soak the raisins in the port wine for at least 1 hour or, preferably, overnight.

Preheat oven to 375ºF (190ºC) degrees.

In a skillet, heat 1 tablespoon of the olive oil. When hot, sear the chicken breasts on one side until golden brown. Turn the chicken over and brown the other side. Transfer to an ovenproof dish. Bake in the oven for 10 minutes.

In the meantime, in the skillet, heat the remaining 1 tablespoon olive oil. Add the shallots,
garlic and carrots and sauté them for 2 minutes. Add the mushrooms and sauté 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, nutmeg, cayenne, 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, spoon two tablespoons of sauce on top and garnish with the carrots, and fresh herbs.

Nutrition Facts

Per Portion

Calories 511  
Calories from fat 184  
Calories from saturated fat 75  
Total Fat 20.4  g
Saturated Fat 8.4  g
Trans Fat 0.0  g
Polyunsaturated Fat 1.8  g
Monounsaturated Fat 8.8  g
Cholesterol 107  mg
Sodium 268  mg
Potassium 1148  mg
Total Carbohydrate 39  g
Dietary Fiber 4.3  g
Sugars 16.8  g
Protein 31  g

Dietary servings

Per Portion


Fruit 0.5
Grain 0.2
Meat 1.3
Vegetables 2.1

Energy sources


Pygal 9% 400.829022271 93.7313930877 31% 454.213871799 162.684026655 36% 344.527913337 230.228778678 24% 328.999586998 111.036860973 9% 31% 36% 24% Alcohol Carbohydrates Fat Protein
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