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Spanish Style Chicken

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  Extra virgin olive oil 2 Tablespoon
  Butter/Margarine 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
  Bay leaves 2
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 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.

Recipe Summary

Main Dish

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Spanish Style Chicken Recipe