Chicken With Honey-Raisin Sauce For Two

Directions

1. 1
   In saute pan, heat olive oil and saute garlic and shallot; add ground pepper and salt.
2. 2
   Strain ingredients from oil and place chicken breasts in oil.
3. 3
   Split breasts before cooking.
4. 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. 5
   Remove chicken breasts from pan.
6. 6
   Add carrots.
7. 7
   Return garlic and shallot to pan.
8. 8
   Add butter to pan.
9. 9
   Cook until carrots begin to turn brown.
10. 10
    Add bell pepper.
11. 11
    Add cayenne pepper; remove vegetables.
12. 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. 13
    Pour thin layer sauce in plate.
14. 14
    Place chicken breasts in center; layer carrots over chicken and sprinkle riced potatoes on top and pour sauce over that.
15. 15
    Add a slice of fresh bread and garnish with broccoli.