Raspberry Chicken
4 SERVINGS
Ingredients:
4 Chicken breasts, boneless, skinless
As needed All-purpose flour, for dusting
2 tablespoons Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/4 cup Raspberry vinegar
1/4 cup Chicken stock
1/4 cup Heavy cream
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 pint Raspberries, cleaned
Method:
Flatten the chicken breasts so they are even.
Heat the butter in a sauté pan over medium heat.
Dry, season, and dust the chicken breasts in flour. Shake off the excess flour.
Sauté the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.
Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.
Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.
Whisk in the stock, cream, and tomato. Simmer for 2 minutes.
Return the chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.
Remove the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over low heat for 1 minute. Do not stir in the berries with a spoon; merely swirl them in the sauce by shaking the pan.
Serve chicken with the sauce and a few whole raspberries.
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