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"Those who forget the pasta are condemned to reheat it."--Unknown

Raspberry Chicken Recipe

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This recipe for Raspberry Chicken is from The Goslin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
Salt and pepper
2 T. butter (preferably unsalted)

1/4 c. finely chopped onion or leek
1/4 c. raspberry vinegar

1/4 c. chicken broth
1/4 c. whipping cream
1 T. canned crushed tomatoes (See notes)
16 fresh raspberries (See notes)
Directions:
Directions:
Flatten breasts by pressing with your palms .Season with slt and pepper.
Melt butter and saute until lightly coloured (apprx. 3 minutes per side).
Remove and reserve.

Add onion or leeks to the skillet and cook gently until soft. (leeks soften much more quickly than onions).

Add vinegar, raise the heat and cook, uncovered, until reduced and syrupy.

Whisk in broth, then tomatoes, and finally, heavy cream and simmer for 1 minute.

Return chicken to the pan and simmer gently, basting often, until they are just done and sauce is slightly reduced, about 5 minutes. Stir in 6 or 8 berries. Garnish with
rest of raspberries. Serve with rice and a green vegetable.
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
As a kid, this was Will's favourite chicken dish. I usually doubled the sauce ingredients because he likes lots of sauce.

No canned, crushed tomatoes? Use ketchup.

If you prefer a sweeter sauce, add some raspberry jam.

 

 

 

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