Soak the raisins in the port wine at least one hour, preferably overnight.In a sauté pan, heat the olive oil. When hot add the chicken breasts and cook for a couple of minutes on each side. Add the shallots and sauté for 1 more minute. Add the mushrooms, cook for a couple of minutes or until the mushrooms become brown. Stir in the raisins with the port wine and cook until the liquid is reduced by half. Add the cream, nutmeg, and cornstarch mixture and cook for a few more minutes until the sauce thickens. For More Information contact:Info@FastFocus.TV
Billboards featuring all the wine companies available at Porto's port-wine lodges, across the river in Vila Nova de Gaia. Bought a bottle of red from Sandeman myself!
