Chicken With Honey-Raisin Sauce For Two

• 2 boned chicken breasts
• 2 Tbsp. olive oil
• 2 Tbsp. clarified butter
• 1/2 tsp. oregano
• 1 Tbsp. dried parsley
• 2 cloves garlic
• 1 shallot
• 1/2 tsp. coarse pepper
• 1/2 c. Madeira wine
• salt to taste
• 1 red bell pepper
• 2 medium carrots
• 1 potato, boiled
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. cayenne pepper
• 1/2 c. raisins
• 3 Tbsp. sugar or 1/2 c. honey *

1. In saute pan, heat olive oil and saute garlic and shallot; add ground pepper and salt.
2. Strain ingredients from oil and place chicken breasts in oil.
3. Split breasts before cooking.
4. Brown 3 minutes on each side at medium-high heat so breasts are sealed. Add 1/4 cup wine and cover for 5 minutes.
5. Remove chicken breasts from pan.
6. Add carrots.
7. Return garlic and shallot to pan.
8. Add butter to pan.
9. Cook until carrots begin to turn brown.
10. Add bell pepper.
11. Add cayenne pepper; remove vegetables.
12. Add rest of wine, Worcestershire sauce, sugar*, raisins, oregano and parsley. Deglaze pan and reduce heat to a simmer and let sauce reduce. Rice the potatoes.
13. Pour thin layer sauce in plate.
14. Place chicken breasts in center; layer carrots over chicken and sprinkle riced potatoes on top and pour sauce over that.
15. Add a slice of fresh bread and garnish with broccoli.

chicken breasts, olive oil, butter, oregano, parsley, garlic, shallot, coarse pepper, madeira wine, salt, red bell pepper, carrots, potato, worcestershire sauce, cayenne pepper, raisins, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900775 (may not work)