James Beard's Raspberry Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 6 boneless skinless chicken breasts
• 2 tablespoons water
• 3 shallots, chopped
• 2/3 cup raspberry vinegar
• 2 tomatoes, chopped
• 1 tablespoon tomato paste
• 1/2 cup chicken broth
• 3/4 cup fresh raspberry
• 2 tablespoons chives, chopped

Recipe

• 1 in large nonstick skillet, melt butter over medium heat.
• 2 add chicken breasts; cook 5 minutes until golden brown.
• 3 turn and cook an additional 5 minutes.
• 4 add water and shallots.
• 5 reduce heat to medium-low and cook 10 minutes.
• 6 remove chicken from skillet; keep warm.
• 7 add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
• 8 stir in tomatoes, tomato paste and chicken stock.
• 9 simmer until sauce thickens slightly.
• 10 return chicken to pan, turning to coat well.
• 11 reduce heat to low; cook 10 minutes.
• 12 arrange chicken pieces on a warm serving platter; pour sauce over the top.
• 13 sprinkle with raspberries and chopped chives.