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Recipe submitted by Susan Miller, Wilton, CT

Pan-Seared Chicken Scapece

6 boneless, skinless chicken breast halves
1/2 cup golden raisins
1/2 cup white wine
1 lemon, halved
1 tablespoon coarsely ground pepper
1 teaspoon ground coriander
1/2 teaspoon kosher salt
2 tablespoons extra virgin olive oil, divided use
3 tablespoons balsamic vinegar
1/4 cup low-sodium chicken broth
6 medium cloves garlic, coarsely chopped, divided use
2 small red chiles, seeded, chopped, divided use
2 tablespoons fresh tarragon

1. In small dish, place raisins; add wine and let soak.
2. Rub lemon over chicken, squeezing to release juice.
3. In small dish, mix together pepper, coriander and salt; rub onto chicken.
4. In large nonstick frypan over high heat, place 1 tablespoon of the olive oil. Add chicken and sear on both sides; remove from pan and keep warm.
5. To frypan, add vinegar, chicken broth, 1/2 of the chopped garlic, 1/2 of the chiles and raisins with wine. Boil 1 minute, return chicken to pan, lower heat, cover and continue to cook about 12 minutes more, or until fork can be inserted in chicken with ease. Remove chicken to serving dish.
6. To frypan, add remaining 1 tablespoon of the olive oil, remaining garlic and remaining chiles; pour over chicken. Garnish with tarragon.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.