Raspberry Chicken

By ldelmas

Ingredients

• INGREDIENTS
• 1 1/2 cups fresh raspberries
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 3 Tbsp cold unsalted butter, cut into pieces, divided
• 1 tsp olive oil
• 1 1/4 cups chicken broth
• 2 Tbsp balsamic vinegar
• 1 shallot, minced
• 2 tsp minced fresh thyme leaves
• Fresh thyme sprigs and whole fresh raspberries

Preparation

Step 1

Preparation Serves 4

Purée the raspberries in a blender or food processor and strain to remove seeds; set aside.

Season chicken with salt and pepper.

In a large skillet, melt 1 tablespoon of the butter in the oil over medium heat. When the butter stops foaming, add the chicken and sauté until browned, about 6 minutes. Turn the chicken and brown the second side, about 6 minutes. Transfer chicken to a cookie sheet and keep warm in a low oven. Pour the fat from the skillet. Add the broth, vinegar, shallot and thyme to the skillet and boil over medium-high heat for 2 minutes, scraping to release browned bits. Simmer until the mixture is reduced to about ¼ cup. Stir in the reserved raspberry purée and cook until warmed through.

Remove from heat and whisk in the remaining butter, one piece at a time. Transfer chicken to plates and spoon sauce on top. Garnish with the thyme sprigs and whole raspberries.