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Sauteed Chicken Breasts With Raspberry Sauce

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Ingredients
  Chicken breast halves 4 , skinned and boned and boned to make about 1 pound
  Salt 1⁄8 Teaspoon
  Freshly ground black pepper To Taste
  Honey 1 Teaspoon
  Raspberry vinegar 1 Tablespoon
  Unsalted butter 1 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Shallot 1 , finely chopped
  Fresh raspberries 3⁄4 Cup (12 tbs)
  Unsalted chicken stock 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 200°F.
2) Place chicken breasts on a plate and drizzle salt and pepper. Add honey to raspberry vinegar and blend well.
3) Pour the raspberry mixture over chicken breasts and marinate for about 15 minutes.

MAKING
4) Take a heavy bottomed skillet and place it over medium-high heat. Put butter in skillet and allow to melt.
5) Put marinated meat in the skillet and saute for about 4 minutes. Flip the breasts and cook for another 4 minutes, until browned.
6) Now, place the cooked chicken on a platter and put it inside the preheated oven.
7) Next, pour wine into the skillet and add shallot. Simmer the mixture until the liquid is reduced to 2 tablespoons.
8) Add raspberries (reserving about 12), and stock to the skillet and simmer the mixture until it is reduced to half.
9) Further, put the mixture in a blender or a food processor and puree it. Strain through a sieve.
10) Again, put the pureed sauce in the skillet and boil it.
11) Take out the chicken from oven, and pour sauce over it.

SERVING
12) Garnish with reserved raspberries and mint sprigs and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
4

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