Orange Muscat Chicken

Ingredients:

• 3 tablespoons all-purpose flour


• Coarse sea salt and ground pepper


• 6 boneless, skinless chicken breast halves


• 1 tablespoon olive oil


• 1 cup mushrooms, trimmed and thinly sliced


• 2 shallots, minced


• 1 tablespoon finely chopped fresh sage


• 1/2 cup Orange Muscat wine (or Marsala)


• ½ cup golden raisins


• 2 tablespoons capers


• 1/2 cup heavy cream


• 2 tablespoon butter
  
  Directions:
  
  Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
  
  In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
  
  Add mushrooms, shallot, golden raisins, capers, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
  
  Top chicken with mushroom sauce, and garnish with sage.  Serve on a bed of rice or noodles.
  

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