Chicken With Honey-Raisin Sauce For Two - cooking recipe

Ingredients

2 boned chicken breasts
2 Tbsp. olive oil
2 Tbsp. clarified butter
1/2 tsp. oregano
1 Tbsp. dried parsley
2 cloves garlic
1 shallot
1/2 tsp. coarse pepper
1/2 c. Madeira wine
salt to taste
1 red bell pepper
2 medium carrots
1 potato, boiled
2 Tbsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/2 c. raisins
3 Tbsp. sugar or 1/2 c. honey *

Preparation

In saute pan, heat olive oil and saute garlic and shallot; add ground pepper and salt.
Strain ingredients from oil and place chicken breasts in oil.
Split breasts before cooking.
Brown 3 minutes on each side at medium-high heat so breasts are sealed. Add 1/4 cup wine and cover for 5 minutes.
Remove chicken breasts from pan.
Add carrots.
Return garlic and shallot to pan.
Add butter to pan.
Cook until carrots begin to turn brown.
Add bell pepper.
Add cayenne pepper; remove vegetables.
Add rest of wine, Worcestershire sauce, sugar*, raisins, oregano and parsley. Deglaze pan and reduce heat to a simmer and let sauce reduce. Rice the potatoes.
Pour thin layer sauce in plate.
Place chicken breasts in center; layer carrots over chicken and sprinkle riced potatoes on top and pour sauce over that.
Add a slice of fresh bread and garnish with broccoli.