Raspberry Chicken
Yield: 4 servingsSource: From the Silver Palate Cookbook
INGREDIENTS:
4 boneless, skinless chicken breast halves
2 tablespoons sweet butter
1/4 cup finely chopped yellow onion
4 tablespoons raspberry vinegar
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoon canned crushed tomatoes
16 fresh raspberries (optional)
INSTRUCTIONS:
- Flatten each breast half by pressing it gently with the palm of your hand.
- Melt the butter in a large skillet. Add the chicken and cook for about 3 minutes per side, or until they are lightly colored. Remove from the skillet and reserve.
- Add the onion to the pan and cook, covered, over low heat until tender, about 15 minutes,
- Add the vinegar, raise the heat and cook, uncovered, stirring occasionally until the vinegar is reduced to a syrupy spoonful. Whisk in the broth, heavy cream, and crushed tomatoes and simmer for 1 minute.
- Return chicken to skillet and simmer gently in the sauce, basting often, until they are just done and the sauce has been reduced and thickened slightly, about 5 minutes. Do not overcook.
- Remove chicken and arrange on a plate. Add the raspberries to the sauce in the skillet and cook over low heat for 1 minute. Do not stir the berries with a spoon, merely swirl them in the sauce by shaking the skillet. Pour sauce over chicken and serve immediately.
Healthy Units: 6 per serving