Spanish Style Chicken Recipe
Ingredients
| Raisin Wine Sauce | ||
| Extra virgin olive oil | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Mushrooms | 1/2 pound, sliced | |
| All purpose flour | 2 Tablespoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Chicken stock | 3/4 Cup (16 tbs) | |
| Lemon juice | 1 1/2 Tablespoon, squeezed | |
| Bay leaves | 2 | |
| 1/4 teaspoon each dried thyme, salt, and pepper | ||
| Raisins | 1/2 Cup (16 tbs) | |
| 2 whole, chicken breasts, skinned, boned | ||
| Dried thyme | 1/2 Teaspoon | |
| Extra virgin oil, for brushing chicken | ||
Directions
To prepare wine sauce, heat oil and butter in saucepan.
Saute onion and mushrooms for 4 minutes over medium heat, stirring occasionally.
Stir in flour and continue cooking 2 minutes.
Stir in white wine and chicken stock.
Bring mixture to a boil.
Simmer sauce, stirring constantly, until sauce thickens.
Mix in lemon juice, bay leaves, thyme, salt, pepper, and raisins.
Simmer 5 minutes.
Taste to adjust seasonings.
Remove from heat and discard bay leaves.
Cut chicken breasts in 1/2-inch strips.
Preheat stovetop grill.
Stir thyme into oil.
Brush chicken strips with flavored oil.
Grill chicken over medium-high heat about 3 minutes on each side, or until done to taste.
Chicken is done when it is slightly firm to the touch and juices run clear if chicken is cut with a knife.
Remove chicken to individual plates.
Drizzle sauce over chicken.
Saute onion and mushrooms for 4 minutes over medium heat, stirring occasionally.
Stir in flour and continue cooking 2 minutes.
Stir in white wine and chicken stock.
Bring mixture to a boil.
Simmer sauce, stirring constantly, until sauce thickens.
Mix in lemon juice, bay leaves, thyme, salt, pepper, and raisins.
Simmer 5 minutes.
Taste to adjust seasonings.
Remove from heat and discard bay leaves.
Cut chicken breasts in 1/2-inch strips.
Preheat stovetop grill.
Stir thyme into oil.
Brush chicken strips with flavored oil.
Grill chicken over medium-high heat about 3 minutes on each side, or until done to taste.
Chicken is done when it is slightly firm to the touch and juices run clear if chicken is cut with a knife.
Remove chicken to individual plates.
Drizzle sauce over chicken.
Chef
