Heat one tablespoon of olive oil & the tablespoon of butter in a large skillet. Add chicken breasts and saute three to four minutes until golden brown. Turn and add onion to pan (with the additional tablespoon of olive oil as needed) and cook a few minutes longer until the chicken breasts are nicely browned on the other side.
Remove the breasts and add one cup of the wine, the bay leaf, cloves and cumin. Simmer about 10 minutes until onion is tender and wine is reduced by a little more than half.
Add chicken stock, raisins and the chicken along with any remaining juices. Cover loosely with the lid, turn down to maintain a light simmer and cook until chicken is just done, around 15 minutes or so, depending on the size of the breasts.
In a small bowl, mix the 1/2 and 1/2, the remaining wine and two egg yolks. Add to the skillet and cook until desired thickness is reached, stirring, but do not boil.
Remove from heat and garnish with almonds and herb of your choice. Serve with lime wedges, and don’t forget to remove the cloves (or warn your diners!)
Keywords: Alcohol, Bargain Meal of the Week, Chicken, Chicken Breast, Chicken Stock, Dried Fruit, egg yolks, Green Onion, Half & Half, Jamaican, Nuts and Seeds, Raisins, Wine.