I am looking to thin my collection of cookbooks over the next several months. To do so, I’m submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.

Ingredients

4 serv.

Raisin Wine Sauce
olive oil↗1 1⁄2 tablespoons
large white onion, chopped↗1
mushroom, sliced↗1⁄2 lb
all-purpose flour↗2 tablespoons
dry white wine↗3⁄4 cup
fat free chicken broth↗3⁄4 cup
lemon juice↗1 1⁄2 tablespoons
bay leaves↗2
pepper↗1⁄4 teaspoon
thyme↗1⁄2 teaspoon
raisins↗1⁄2 cup
Worcestershire sauce↗1 teaspoon
salt↗1
to taste
Chicken↗
lb boneless skinless chicken breast↗1
teaspoon thyme↗1⁄2
garlic clove, minced↗1
teaspoon pepper↗1⁄4
tablespoon olive oil↗1

Step-by-step instructions

1
Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
2
Stir in flour and continue cooking an additional 2 minutes.
3
Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
4
And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
5
Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
6
Serve chicken strips with sauce spooned on top. Goes well with rice.

Source: food.com

Original recipe ↗

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