What is more fresh in the summer than raspberries? I love to take advantage of the availability of the fresh raspberries in the supermarket and use them even in savoury dishes like this one. You can serve this as a romantic dinner for two or double it up and invites some guests over. This will take no time at all enjoy.

Serves 2

  • 2 chicken breasts
  • 2 tbsp olive oil
  • coarse salt
  • ground black pepper
  • 1/2 cup low sodium chicken stock
  • 2 green onions, sliced diagonally
  • 3 tbsp raspberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp butter
  • 1/2 cup fresh raspberries (to go in the sauce)
  • 1/4 cup fresh raspberries (for garnish)
  • 1/2 tsp dried tarragon

1. Season the chicken breasts on both sides with the salt, pepper and the dried tarragon. Then take a non-stick skillet and preheat it on medium high then drizzle in your olive oil. Sear the chicken breasts for about 5 minutes per side. You should have a nice crust on the chicken. Then set it aside on a plate putting foil over it to keep in the heat.

2. Quickly pour in the chicken stock and scrap up all of the brown chicken bits from the bottom of the pan to layer the flavour in the sauce. Add in the chopped green onions and then add in the balsamic vinegar, and the raspberry jam. Whisk the ingredients in and let the sauce reduce by half. This should take several minutes.

3. In the last couple minutes of cooking, add in the fresh raspberries and also add back in the chicken to heat through. Add in the 1 tbsp of butter and swirl it around in the pan to make the sauce glossy. Turn off the heat and serve. Garnish the chicken with the 1/4 cup of fresh raspberries.

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