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Ingredientes
- 4 chicken breast halves, skinned & boned (about 1 lb.)
- 1/8 teaspoon salt
- Freshly grnd pepper
- 1 teaspoon honey
- 1 tbsp. raspberry vinegar
- 1 tbsp. unsalted butter
- 1/2 c. dry white wine
- 1 shallot, finely minced
- 3/4 c. fresh raspberries
- 1 c. unsalted chicken stock
Direcciones
- Sprinkle the chicken breasts with salt and pepper and put on a plate. Stir honey into the raspberry vinegar and mix well. Dribble this mix over the breasts and allow them to marinate for 15 min.
- In a heavy bottomed skillet, heat the butter over medium high heat and saute/fry the breasts till golden brown, about 4 min on each side. Transfer the chicken to a serving platter and put platter in a 200 degree oven to keep hot. Add in the wine and shallot to the skillet. Reduce the liquid till it barely coats the pan, there should be about 2 Tbsp..
- Reserve 12 raspberries for a garnish. Add in the stock and remaining raspberries and reduce by half, to about 3/4 c.. Puree the mix in a food processor or possibly blender. Return the sauce to the skillet and bring it to a boil. Spoon it over the chicken and garnish with the reserved raspberries and mint sprigs, if you like. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 664g | |
| Calories 490 | |
| Calories from Fat 129 | 26% |
| Total Fat 14.62g | 18% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.06g | |
| Cholesterol 138mg | 46% |
| Sodium 794mg | 33% |
| Potassium 929mg | 27% |
| Total Carbs 20.7g | 6% |
| Dietary Fiber 6.7g | 22% |
| Sugars 10.71g | 7% |
| Protein 46.28g | 74% |
