Chicken Breasts With Raisin Wine Sauce Recipe
Ingredients
| 3 quarter-size slices fresh ginger, unpeeled | ||
| Garlic | 1 Clove (5gm) | |
| Onion | 1 Small | |
| 1/2 cup white grape juice or apple juice | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Apricot jam | 2 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total) | ||
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
Directions
1 Preheat the broiler. Line a broiler pan with foil.
2 In a food processor, mince the ginger and garlic. Add the onion and pulse on and off to finely chop.
3 In a small bowl, combine the ginger-onion mixture, the grape juice, wine, apricot jam, cinnamon, salt and pepper. Measure out 1/4 cup of the mixture to use as a basting sauce for the chicken.
4 Place the chicken on the prepared broiler pan and brush with half of the basting sauce. Broil 4 inches from the heat for 4 minutes. Turn the chicken over, brush with the remaining basting sauce and broil for
4 minutes longer, or until the chicken is cooked through.
5 Meanwhile, in a small bowl, blend the chicken broth and the cornstarch. In a medium skillet, bring the remaining grape juice mixture to a boil over medium-high heat, and then stir in the cornstarch mixture. Add the raisins and cook, stirring, until the sauce thickens slightly, about 2 minutes.
6 Add the cooked chicken to the skillet (along with any juices from the broiler pan) and cook until heated through, 1 to 2 minutes.
2 In a food processor, mince the ginger and garlic. Add the onion and pulse on and off to finely chop.
3 In a small bowl, combine the ginger-onion mixture, the grape juice, wine, apricot jam, cinnamon, salt and pepper. Measure out 1/4 cup of the mixture to use as a basting sauce for the chicken.
4 Place the chicken on the prepared broiler pan and brush with half of the basting sauce. Broil 4 inches from the heat for 4 minutes. Turn the chicken over, brush with the remaining basting sauce and broil for
4 minutes longer, or until the chicken is cooked through.
5 Meanwhile, in a small bowl, blend the chicken broth and the cornstarch. In a medium skillet, bring the remaining grape juice mixture to a boil over medium-high heat, and then stir in the cornstarch mixture. Add the raisins and cook, stirring, until the sauce thickens slightly, about 2 minutes.
6 Add the cooked chicken to the skillet (along with any juices from the broiler pan) and cook until heated through, 1 to 2 minutes.
Chef
