Perfect Chicken Breast with Mushroom and Raisin Sauce

Steps

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1. 1
   Prepare the mushrooms: clean the portabella and chanterelle mushrooms. Slice the portabellas and cut the larger chanterelles into small pieces.
   ▶ ≈0:41
2. 2
   Sauté the shallots and mushrooms: quickly sauté the shallots over medium-low heat for a few seconds. Add the mushrooms and maintain moderate heat to allow the liquid to release. Add salt (preferably mushroom salt) to help extract the water. Continue cooking until all the liquid has evaporated.
   ▶ ≈2:22
3. 3
   Prepare the chicken breasts: pat the chicken breasts dry and season both sides with salt and pepper.
   ▶ ≈4:11
4. 4
   Build the sauce base: heat garlic olive oil in a pan, add garlic and sage (or rosemary or thyme). When fragrant, add a little Black Mission fig balsamic vinegar and port wine. Add a little beef or chicken stock and season with salt and pepper.
   ▶ ≈7:46
5. 5
   Add raisins and cream: add the rum-marinated raisins to the sauce (quickly plump them in the microwave if not prepared in advance). Add a small amount of cream. Keep the sauce at a gentle simmer.
   ▶ ≈9:20
6. 6
   Sear the chicken: heat a frying pan to about 365°F. Place the chicken breasts in the pan and sear on one side until golden brown.
   ▶ ≈10:12
7. 7
   Bake the chicken: flip the breasts to the other side until golden. Transfer the skillet to a 375°F oven and bake until the internal temperature reaches 159–160°F when measured with an instant-read thermometer.
   ▶ ≈12:48
8. 8
   Finish the sauce: if the sauce is too thin, add a small amount of cornstarch (or other thickener like arrowroot) to reach desired consistency. Add a bit more butter at the end. Taste and adjust seasoning with salt and pepper as needed.
   ▶ ≈16:15
9. 9
   Prepare the green bean side: blanch fresh green beans to your preferred doneness (longer for softer, shorter for crispy). Immediately transfer to ice water to stop cooking and preserve the bright green color. Quickly sauté shallots, then add the blanched green beans and sundried tomatoes. Season with salt and pepper. Finish with a little butter and top with toasted chopped almonds.
   ▶ ≈18:45
10. 10
    Plate and serve: spoon a little sauce on the bottom of each plate and place the chicken breast on top. Arrange the green beans on one side and garnish with toasted almonds. Let the chicken rest for a few minutes before serving.
    ▶ ≈20:50