James Beard's Raspberry Chicken

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

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@lazyme
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@lazyme
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"From Light and Easy Meals, one of our James Beard's favorites."
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  1. Summers
    Excellent! I made this for dinner last night and everyone loved it. I had fresh raspberries, tomatoes and chives from the garden and I used raspberry balsamic vinegar. The only thing added is a few tablespoons of olive oil to the butter to cook the chicken and then I split the chicken breasts (they were huge) after cooking them. This is on my new favorite list... just wish I had more raspberries left in the garden!
    Reply
  2. lazyme
    From Light and Easy Meals, one of our James Beard's favorites.
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