- 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.