Tarla Cuisine

Chicken Breasts with honey-raisin compote

3/4C dark raisins

1/4C red wine vinegar

1C chicken stock

1 Tbsp. unsalted butter

1 medium shallot, peeled and minced

2 Tbsp. honey

1 tsp. finely chopped rosemary

1 tsp. finely chopped thyme

6 chicken breast halves, trimmed well

2 Tbsp. olive oil

2 tsp. spice rub of choice

1 Tbsp. thyme leaves

3 Tbsp. unsalted butter

salt and pepper to taste

In a small bowl, cover the raisins with vinegar and 1/2C of stock and

let stand 10 minutes.

Melt butter in a sauté pan, add shallot and cook until softened, add raisin mixture along with honey and herbs and simmer until syrupy, about 5 minutes.  Let cool, then transfer to a food processor and coarsely puree.

Preheat oven to 425F.  Heat olive oil in a sauté pan.  Toss chicken breasts with spice rub and sear on both sides until golden.  Place the pan in the oven and finish cooking chicken breasts – about 6 – 8 minutes.  Remove the chicken and set aside.  Add ½ chicken stock to the pan and reduce by half.  Add the raisin mixture and 1 Tbsp. thyme leaves and cook over moderate heat just until thickened, about one minute.  Add butter and swirl in.  Season with salt and pepper.  Slice chicken and divide among plates.  Spoon Sauce over and serve.

MAKES:  6 servings