Recipes:
# Spicy Seared Chicken
## INGREDIENTS
½ cup golden raisins
½ cup white wine
6 skinless, boneless chicken breast halves
1 lemon, halved
2 teaspoons crushed peppercorns
1 teaspoon ground coriander
½ teaspoon salt
1 tablespoon olive oil
3 tablespoons balsamic vinegar
¼ cup chicken broth
1 tablespoon chopped garlic, divided
2 small red chiles, chopped, divided
2 tablespoons chopped fresh tarragon, or
2 teaspoons dried tarragon
SERVES 6
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## Make Ahead
You can fully prepare this dish up to 4 hours ahead. Refrigerate until ready to reheat and serve.
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## VARIATION
Top the chicken with chopped cilantro instead of tarragon for a complete change of flavor.
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### 1
Combine raisins and wine in a small dish. Rub chicken with lemon and squeeze lemon onto chicken. Combine peppercorns, coriander and salt; rub into chicken.
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### 2
Heat oil in a large skillet over high heat. Add chicken. Cook, turning once, until lightly browned, about 2 minutes per side. Remove from skillet.
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### 3
Add vinegar, broth, half of garlic, half of chiles and raisin mixture to skillet. Boil for 1 minute. Return chicken to skillet. Lower heat to medium. Cook, covered, about 10 minutes longer.
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### 4
Remove chicken from skillet. Place on a serving platter. Add remaining garlic and chiles to skillet. Stir well. Pour over chicken. Top with tarragon.
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## Make It Quicker
• You can save a little time by using dried red pepper flakes instead of chopping the red chiles as instructed.
