Grilled Chicken Breast with Red Berries
|Chicken breasts||24 Ounce (4 Breasts, 5 To 6 Ounce / 150 To 180 Gram Each)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|White wine||75 Milliliter (1/3 Cup)|
|Raspberries/Strawberries||500 Milliliter (2 Cups)|
|Sugar||250 Milliliter (1 Cup)|
|Chicken stock||500 Milliliter, skimmed of fat (2 Cups)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon)|
|Cream||25 Milliliter (2 Tablespoon)|
Brush the chicken breasts with vegetable oil; season and let drain.
In a pan, grill the chicken on both sides and set aside.
Pour the wine into the pan.
Add the berries and cook for 5 minutes over low heat.
Add the sugar and simmer for 2 minutes.
Add the chicken stock, salt, and pepper and continue cooking for 15 minutes over medium heat.
Thicken with cornstarch, diluted in a little water.
Strain the sauce to remove the berry pits.
You can add a little butter and warmed cream.
Pour the sauce onto the plates and place the chicken on top.