- 3 Tablespoons butter
- 4 Slices bacon, diced
- 8 chicken breasts (3 ounces each), skin on
- 5 shallots, finely sliced
- 2 Tablespoons olive oil
- 1 Tablespoon flour
- 1 bouquet garni
- 1 Quart apple cider
- 1 Cup heavy whipping cream
- 1 Cup California golden raisins
- Italian parsley, chopped
Melt butter in an oiled deep pan. Add bacon and sauté until golden brown. Remove bacon and set aside. Do not drain bacon fat.
Combine chicken breasts and shallots and sear with olive oil in pan; sprinkle with flour. Add bouquet garni to pan and deglaze with apple cider. Let simmer on low for 30 minutes; then, add cooked bacon and raisins. Cook 30 minutes more; and set breasts aside. Add heavy cream to pan and simmer for 2 to 3 minutes to heat through.
To serve, arrange chicken in serving dish and pour sauce over. Garnish with chopped Italian parsley.
Note: Substitute a red berry jelly for the heavy cream to add a touch of sweetness.