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This is a slight variation of a recipe I discovered on the website "". I made it tonight for the first time, and it was very tasty, as well as deceptively good looking for such a quick and simple meal. Sorry I didn't get any pics; it was devoured way before I could grab my camera...maybe next time!


  • 3 or 4 boneless/skinless chicken breast halves
  • salt, pepper & paprika
  • 1 Tbl. butter
  • 1 Tbl. canola oil
  • 1/2 cup raisins (or sultanas) chopped
  • 1/2 cup apple jelly
  • 1 cup chablis


  • Trim chicken breasts of any fat, then rinse and pat dry.
  • If desired, cut each breast in half horizontally.
  • Liberally season both sides of chicken with salt, pepper and paprika.
  • In a large skillet, melt the butter and canola oil, then add chicken, browning on both sides (about 4 minutes per side.)
  • Remove chicken from pan and set aside.
  • Add the wine, jelly and raisins to the empty skillet and heat to boiling, stirring constantly to incorporate any browned bits from the pan and emulsify the sauce.
  • Add the chicken back to the pan with any accumulated juices; cover and turn heat to simmer.
  • Allow to slowly cook for 20-30 minutes before serving.
  • For a complete meal, serve with long-grain white rice and a green salad.

Categories: Main Dish  Poultry 
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