Chicken Breasts with Cider, Spices and Carmalized Apples

Ingredients:
1/4 C. dark raisins
1/4 C. golden raisins
1/2 C. port
1/2 C. hot water
6 boneless chicken breast halves with skin intact
1 T. five-spice powder
2 t. coarse sea salt
Freshly ground pepper
3 T. clarified unsalted butter
3 Granny Smith apples, peeled (reserve peels for later use), cored and cut into eighths
2 T. all-purpose flour
3/4 C. cider vinegar
2 C. chicken stock
1/4 C. unsalted butter
1/4 C. honey
Juice of 1/2 lemon
2 T. chopped fresh parsley for garnish

Preparation:
In a small bowl, combined the raisins, wine and hot water. Let stand for 3-4 hours or until raisins are fully plumped.

Preheat oven to 450 degrees.

Season with chicken breasts with 1 1/2 teaspoons of the five-spice powder, 2 teaspoons salt and pepper to taste.

In a large, ovenproof saute pan, heat the butter over medium-high heat. Place the chicken breasts, skin side down, in the pan and cook for about 5 minutes or until well browned and most of the fat has cooked out of the skin. Turn the breasts over and sear the other side for about 3 minutes. Pour off any excess fat.

Add the apple peels to the pan, slipping them under the chicken breasts. Place the pan in the oven and bake for 8-10 minutes, or until the chicken breasts are opaque throughout. Transfer the breasts to a warmed serving platter and cover to keep warm.

Dust the apple peels with the flour. Cook over medium heat, stirring often, for about 5 minutes. Pour in the vinegar to deglaze the pan, stirring to dislodge any bits stuck to the pan bottom. Cook until the liquid is reduced by half. Pour in the stock, bring to a boil, and decrease the heat to medium so the liquid simmers gently.

In another saute pan, melt 3 tablespoons of the butter over medium high heat until the butter is browned. Add the apples, honey, lemon juice and the remaining 1 1/2 teaspoons five-spice powder. Saute the apples, turning them as needed, for 5 to 8 minutes, or until they are a rich, even brown and are tender. Season with pepper.

Pour any juice released from the chicken into the pan with the apples. Arrange the chicken on the platter and top with the carmelized apples. Drain off any liquid from the raisins and sprinkle the raisins on top.

Add the remaining 1 tablespoon unsalted butter to the pan with the simmering liquid and stir until melted. Season to taste with salt and pepper. Pour the sauce through a fine mesh sieve over the chicken and apples. Garnish with the parsley.

Serves 6.