Raspberry Chicken

I was going through my American Regional textbook, studying up on California cuisine. I love this book! They include a little information on how the country was formed, and why certain food items are indigenes to certain regions. They mention the European settlement, the California Gold Rush, and the transcontinental railroad, all had effects on the Californian cuisine we know in love today. This recipe looks so good; I think I’m going to try it this weekend. If it’s really good, I may even add it to the Tasting menu. If you’re in the area, and would like to attend please RSVP on the Evite http://www.evite.com/app/publicUrl/WHDRIXQFTFMJKWOMSXVR/divinecuisineepc. Or you can send me an e-mail info@divinecuisineepc.com. Let us know if you like the recipe!



Yield 4 servings



4 Chicken breast, boneless, skinless

As needed All-purpose flour, for dusting

2 Tbsp Unsalted butter

½ c Onion, small diced

¼ c Raspberry vinegar

¼ c Chicken Stock

¼ c Heavy cream

1/3 c Tomato, peeled, seeded, diced

1 pt Raspberries, cleaned



1. Flatten the chicken breast so they are even.

2. Heat the butter in a sauté pan over medium heat.

3. Dry, season, and dust the chicken breast in flour. Shake off the excess flour.

4. Sauté the chicken in butter. Turn and cook until they are light golden brown. Remove the chicken breasts from the pan and set aside.

5. Lower the heat and add the onion. Cook until onion is caramelized, about 5 minutes.

6. Add the vinegar. Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.

7. Whisk in the stock, cream, and tomato. Simmer for 2 minutes.

8. Return Chicken to the pan and simmer gently in the sauce until they are just done. Do not overcook.

9. Return the chicken with a slotted spoon and add fresh raspberries to the sauce. Cook over very low heat for 1 minute. Do not sir in the berries with a spoon; merely swirl in the sauce by shaking the pan.

10. Serve chicken with the sauce and a few whole raspberries.




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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
301-326-7555
"All things are possible through Christ who strengthens me"!