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2 tbsp. unsalted butter
4 chicken breasts, skinned and boned
1/4 cup chopped onion
2 tbsp. raspberry vinegar *see note*
1/4 cup chicken stock
1/4 cup whipping cream
1 tbsp. tomato paste
Garnish: Fresh watercress and/or raspberries.
In a large skillet, melt butter over medium heat; saute chicken breasts for 3 minutes on each side. Remove chicken and set aside.
Add onion to pan and cook for 2 minutes or until soft.
Raise heat and stir in vinegar; cook until reduced slightly. Whisk in stock, cream, and tomato paste, and simmer 1 minute. Return chicken to pan, reduce heat and simmer gently for 5 minutes, basting often with sauce.
Remove chicken to platter and pour sauce over. Garish as desired.
Makes 4 servings.
*Note: If you can't find raspberry vinegar you can make it. To make raspberry vinegar: Combine equal parts of crushes raspberries and white vinegar and let stand for at least 30 minutes; then strain before using.
Serve with long grain rice, and Marinated Vegetable Salad.
Dessert - Peach and Ricotta Parfait.
4 chicken breasts, skinned and boned
1/4 cup chopped onion
2 tbsp. raspberry vinegar *see note*
1/4 cup chicken stock
1/4 cup whipping cream
1 tbsp. tomato paste
Garnish: Fresh watercress and/or raspberries.
In a large skillet, melt butter over medium heat; saute chicken breasts for 3 minutes on each side. Remove chicken and set aside.
Add onion to pan and cook for 2 minutes or until soft.
Raise heat and stir in vinegar; cook until reduced slightly. Whisk in stock, cream, and tomato paste, and simmer 1 minute. Return chicken to pan, reduce heat and simmer gently for 5 minutes, basting often with sauce.
Remove chicken to platter and pour sauce over. Garish as desired.
Makes 4 servings.
*Note: If you can't find raspberry vinegar you can make it. To make raspberry vinegar: Combine equal parts of crushes raspberries and white vinegar and let stand for at least 30 minutes; then strain before using.
Serve with long grain rice, and Marinated Vegetable Salad.
Dessert - Peach and Ricotta Parfait.
