Raspberry Chicken

By lazyhomecook

Fabulous flavor from just a few ingredients.

Ingredients

• 4 chicken breasts
• kosher salt
• freshly ground black pepper
• 2 T unsalted butter
• 1/4 cup finely chopped yellow onion
• 4 T raspberry vinegar*
• 1/4 cup chicken broth
• 1/4 cup sour cream
• 1 T canned tomatoes (diced or crushed)
• 1 pint fresh raspberries

Preparation

Step 1

Pound each chicken breast to an even thickness. Season both sides with kosher salt & freshly ground black pepper.

Melt the butter in a large skillet. Add the chicken breasts and cook until they are lightly colored, yet not completely done. Remove from the skillet and reserve.

Add the onion to the fat in the pan and cook, covered, over low heat until tender, about 10-15 minutes.

Add the vinegar, raise the heat a bit and cook, uncovered, stirring occasionally, until the vinegar is reduced to a syrupy consistency. Whisk in the chicken broth, heavy cream and tomatoes. Simmer for 1 minute.

Return the chicken breasts and any accumulated juices to the skillet and simmer them gently in the sauce, basting them often, until they are just done, about 5 minutes. Do not overcook.

Remove the chicken. Add the raspberries to the sauce in the skillet and cook over low heat for 1 minute. Do not stir the raspberries with a spoon (they'll crumble); simply swirl them in the sauce by shaking the skillet.

Serving suggestion: serve chicken atop a bed of fresh spinach sauteed in butter, EVOO, pinch of salt, chicken broth, tomatoes & dash of raspberry vinegar. Spoon raspberry sauce over chicken.

*The intensity of vinegars varies from brand to brand. Be prepared to adjust this quantity to suit your own taste.