Step 1

In a Reduction Pan, add 2 tablespoons butter and when hot add the shallots and cook them until light golden brown.

Step 2

Add the mushrooms, season them with salt (this will help extract the water)

Step 3

When the mushrooms are fairly dry, add the garlic and sage.

Step 4

When the garlic is fragrant add the Balsamic vinegar, Port Wine and Stock and raisins.

Step 5

Adjust seasoning with salt and pepper as needed.

Step 6

Cook for 5 to 7 minutes and add cornstarch as needed.

Step 7

In a frying pan, add olive oil and when hot (365ºF / 185ºC) add the seasoned chicken breast.

Step 8

Sear on one side and when golden brown, flip on other side and put in the Preheated Oven.

Step 9

In a sauté pan, heat the butter and when hot the shallots cook for a minute, add the sundried tomatoes.

Step 10

Add garlic and the green beans.

Step 11

Add more butter and adjust seasoning with salt and pepper and chopped parsley and chopped toasted almonds of you have it!