James Beard's Raspberry Chicken

From Light and Easy Meals, one of our James Beard's favorites.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

Directions

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.