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Receta Sauteed Chicken Breasts With Raspberry Sauce
by CookEatShare Cookbook

Sauteed Chicken Breasts With Raspberry Sauce
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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

  1. 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.
  2. 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..
  3. 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.