Worth the Wait

I'm still here!  My family just got back from a wonderful vacation and things are settling down again.  So it's back to the grind for us, and back to the blog for me!

This meal is absolutely mouth-watering in my opinion.  My very favorite part is the aroma that's created while you're cooking it.  It tastes pretty awesome, too, but I can honestly say that it's the savory-sweet smell of cooking it that brings me back to it over and over again.

Golden Raisin and Almond Chicken
courtesy Rachael Ray


3 tablespoons extra-virgin olive oil
4 6-ounce boneless, skinless chicken breasts
1 tablespoon fresh thyme leaves, chopped (substitute about 1/2 tsp. dried thyme if needed)
Salt and Pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated or ground nutmeg
1/2 cup dry white wine (may substitute white cooking wine or chicken stock)
1 cup chicken stock or broth
1/2 cup golden raisins
3 tablespoons cold unsalted butter
4 ounces sliced or slivered almonds
1 additional tablespoon unsalted butter
1 tablespoon chopped fresh chives


Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the olive oil.  Season chicken liberally with half of thyme and salt and pepper and add to the hot skillet.  Cook the chicken for 5 to 6 minutes on each side until cooked through.  Remove the chicken from the pan and cover with foil to keep warm.


Return the skillet to the burner over medium-high heat, add the remaining 1 tablespoon of olive oil, and add the onions, celery, red pepper flakes, nutmeg, salt and pepper.  Cook for 3 to 4 minutes, or until the celery and onions are tender.  Add the white wine and cook until the pan is almost dry, 1 minute.  Add the chicken stock, raisins, and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup liquid left in the pan.  Turn the heat off under the pan.  Add the butter and whisk until it has completely melted.


Toast the almonds in a small skillet over medium heat.  Add 1 tablespoon butter to the toasted nuts; melt and toss to coat.  Add the chives and toss to combine.


Top the whole or sliced chicken breasts with the raisin sauce and the buttered, toasted, almonds, then serve with salad and potatoes or bread.


4 Servings

*This recipe can be simplified in several ways, I've discovered.  Don't get stumped if you don't have the exact ingredients.  When I made this dish right after we got home, ingredients were scarce and time was short.  I cut up my chicken to help it cook a little faster, substituted dried thyme and dried onions, used the ground nutmeg, substituted chicken stock for the white wine and used Craisins instead of the golden raisins.  It still turned out super yummy!
Also, because I was short on time, I cheated and just kind of threw everything in after the chicken was browned on both sides, leaving the Craisins on top of the chicken so they didn't get too bloated from the chicken stock.  Guess what?  It tastes the same.  Just remove the chicken before you stir in the cold butter.  

Let me know what you think!