Spanish Style Chicken (Grilled With Raisin Wine Sauce)

Total Time
Prep 15 mins
Cook 20 mins

I am looking to thin my collection of cookbooks over the next several months. To do so, I’m submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast.

Ingredients Nutrition


  1. Heat oil in a medium saucepan. Add onions and mushrooms and sauté for 4 minutes, stirring occasionally so the vegetables soften without browning.
  2. Stir in flour and continue cooking an additional 2 minutes.
  3. Stir in the broth and wine and bring the mixture to a boil. Reduce to a simmer until it begins to thicken.
  4. And add the lemon juice, bay leaves, pepper, thyme, salt and raisins. Simmer for 5 minutes. Remove bay leaves.
  5. Mix together the olive oil, garlic, thyme and pepper so that it creates a paste. Cut chicken into ½ inch strips. Toss the chicken strips with the seasoning paste and grill about three minutes or so until cooked.
  6. Serve chicken strips with sauce spooned on top. Goes well with rice.


Most Helpful

REALLY good and easy recipe to make. I chopped up the leftover grilled chicken, mixed into the leftover sauce, and ate over rice the next few days as my lunch - nice treat! I substituted 1/2 t soy sauce for worchestershire sauce to avoid fish allergy potential and it worked well.

Mewnshine November 07, 2007

We really enjoyed this dish! It's very easy to prepare and has quite a unique flavor. The sauce has a strong wine flavor, so if you aren't a wine person, you might want to take out a little of the wine. Still, the sauce is tangy and sweet - very good! My young boys didn't like the sauce, but loved the chicken plain. I've frozen a portion and will edit this response as to how well the dish freezes. I used slice baby portobella mushrooms, which looked beautiful and gave the sauce a hearty feel.

Mama2boys May 31, 2007

This was great! I actually made this ahead and froze it (chicken & sauce together) which worked out just great! I think freezing it helped the flavors mingle & the chicken was really very tender. Thanks for the post.

MA HIKER May 30, 2007

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