Raspberry Chicken

By á-708

Ingredients

• 4 to 6 skinless, boneless chicken breast halves
• 2 Tbs (30 ml) butter
• 1 medium onion, finely chopped
• 1/4 cup (60 ml) raspberry vinegar
• 1/4 cup (60 ml) chicken stock
• 1/4 cup (60 ml) heavy cream
• 1 tsp (5 ml) tomato paste
• Salt and freshly ground pepper to taste
• 1/2 cup (125 ml) fresh raspberries

Details

Servings 4

Preparation

Step 1

Press the chicken breasts with the palm of your hand to flatten them slightly. Heat the butter in a large skillet over moderate heat and saute the chicken breasts until they are lightly colored on both sides, about 3 minutes per side. Remove from the skillet and set aside. Add the onion to the skillet and saute it until tender, about 10 minutes. Add the vinegar and boil gently until the mixture has reduced to a syrupy consistency. Whisk in the chicken stock, cream, tomato paste, salt, and pepper. Return the chicken breasts to the skillet and simmer them in the sauce, basting occasionally, until the chicken is just done and the sauce has thickened, about 5 minutes. Transfer the chicken to a serving platter and add the fresh raspberries to the skillet. Heat for 1 minute and spoon the sauce over the chicken. Serves 4 to 6.