Thursday, January 25, 2007
(I talked about this recipe here)
24 ounces boneless, skinless chicken breast
2 tablespoons butter
1/4 cup onion, finely chopped
4 tablespoons raspberry vinegar
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoon tomato sauce
16 fresh raspberries
Melt the butter in a large skillet over medium heat.
Flatten each chicken breast slightly by pressing with the palm of your hand.
Add chicken breasts to the skillet and increase heat to medium-high. Cook until breasts are lightly colored on each side - about 3 minutes per side. Remove the chicken from the skillet and set aside.
Add the onion to the skillet and reduce heat to medium-low. Cook until tender - about 3 minutes.
Add the vinegar to the onions and increase heat to medium-high. Cook, stirring occasionally, until the mixture is slightly thickened and syrupy - about 5 minutes.
Whisk in the broth, cream, and tomato sauce. Simmer over medium-low heat for 1 minute.
Return chicken breasts to the skillet and simmer until they are just done, spooning the sauce over them as they simmer - 5-10 minutes, depending on the thickness of the breasts.
Remove the chicken breasts with a slotted spoon and place on a serving platter.
Add the raspberries to the sauce in the skillet and poach over low heat for 1 minute. To avoid crumbling the berries, swirl the skillet slightly instead of stirring.
Pour the sauce and raspberries over the chicken breasts and serve.
makes 4 servings, 7 HUs per serving.
source: The Silver Palate Cookbook by Julee Rosso and Sheila Lukins