Raspberry Chicken

This is one of my favorite recipes from The Silver Palate Cookbook. I have made it countless times and it is always a hit. I love to serve it with a wild rice pilaf and steamed green beans.

Enjoy!

RASPBERRY CHICKEN

2 whole boneless skinless chicken beasts, about 2 pounds
2 tablespoons salted butter
¼ cup finely chopped yellow onion
4 tablespoons raspberry vinegar
¼ cup chicken stock
¼ cup heavy cream
1 tablespoon canned crushed tomatoes
20 fresh raspberries

1.
Cut each chicken breast in half. Pressing your hand on the breast cut in from the top to the bottom in half.
2.
Melt butter in large skillet. Raise the heat and add the chicken breasts, and cook for about 2-3 minutes per side, or until lightly colored. Remove from skillet and reserve.
3.
Add onion to the pan and cook, covered until tender or golden brown, about 5 minutes. Add vinegar, and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in the chicken stock, heavy cream and crushed tomatoes and simmer for one minute.
4.
Return chicken to the pan and simmer gently in sauce, basting often, until they are just done and the sauce has been reduced and thickened slightly, about 4 minutes (do not overcook).
5.
Remove breasts to a serving platter. Add raspberries to sauce and cook for one minute. DO NOT STIR. Swirl berries in sauce by shaking the sauce in the skillet. Pour sauce over breast and serve immediately.