Spanish Style Chicken
|Extra virgin olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Mushrooms||1⁄2 Pound, sliced|
|Unbleached all purpose flour||2 Tablespoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Fresh squeezed lemon juice||1 1⁄2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Whole chicken breasts||2 , skinned, boned|
|Dried thyme||1⁄2 Teaspoon|
|Extra virgin olive oil||2 Tablespoon (For Brushing Chicken)|
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.