Close
Ingredients
| unsalted butter: 2 Tbl |
| chicken breasts: 6 breasts |
| water: 2 Tbl |
| shallot onions: 3 (chopped) |
| raspberry vinegar: 2/3 cup |
| red tomatoes: 2 (chopped) |
| canned tomato paste: 1 Tbl |
| chicken broth: 1/2 cup |
| raspberries: 3/4 cup |
| chives (chopped): 2 Tbl (chopped) |
James Beard's Raspberry Chicken
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
- In large nonstick skillet, melt butter over medium heat.
- Add chicken breasts; cook 5 minutes until golden brown.
- Turn and cook an additional 5 minutes.
- Add water and shallots.
- Reduce heat to medium-low and cook 10 minutes.
- Remove chicken from skillet; keep warm.
- Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
- Stir in tomatoes, tomato paste and chicken stock.
- Simmer until sauce thickens slightly.
- Return chicken to pan, turning to coat well.
- Reduce heat to low; cook 10 minutes.
- Arrange chicken pieces on a warm serving platter; pour sauce over the top.
- Sprinkle with raspberries and chopped chives.