James Beard'S Raspberry Chicken

• 2 tablespoons unsalted butter
• 6 boneless skinless chicken breasts
• 2 tablespoons water
• 3 shallots, chopped
• 2/3 cup raspberry vinegar
• 2 tomatoes, chopped
• 1 tablespoon tomato paste
• 1/2 cup chicken broth
• 3/4 cup fresh raspberry
• 2 tablespoons chives, chopped

1. In large nonstick skillet, melt butter over medium heat.
2. Add chicken breasts; cook 5 minutes until golden brown.
3. Turn and cook an additional 5 minutes.
4. Add water and shallots.
5. Reduce heat to medium-low and cook 10 minutes.
6. Remove chicken from skillet; keep warm.
7. Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
8. Stir in tomatoes, tomato paste and chicken stock.
9. Simmer until sauce thickens slightly.
10. Return chicken to pan, turning to coat well.
11. Reduce heat to low; cook 10 minutes.
12. Arrange chicken pieces on a warm serving platter; pour sauce over the top.
13. Sprinkle with raspberries and chopped chives.

unsalted butter, chicken breasts, water, shallots, raspberry vinegar, tomatoes, tomato paste, chicken broth, fresh raspberry, chives

Taken from www.food.com/recipe/james-beards-raspberry-chicken-248348 (may not work)