My Baba'S Red Raspberry Chicken!

• 4 organic chicken breasts,skinless and boneless
• 2 garlic cloves
• 1 red onion minced
• 1 pint red raspberries
• 4 tablespoons olive oil
• salt and pepper to taste.
• 1/2 cup dry white wine
• 1/4 cup light brown sugar
• 1 tablespoon unsalted butter

1. Heat the olive oil; add the garlic and onion, saute until light and translucent.
2. Add the dry white wine.rnScrape the bits from the pan.
3. Remove the onion and garlic and set aside.
4. Add remaining olive oil; add the salt and pepper and rub the chicken breasts.rnrnBrown the breasts until Carmel in color.
5. Add the fresh raspberries and the brown sugar. rnAdd the onion mixture, re-season with salt and pepper add the white wine.
6. Simmer on low for 20-25 min or until the raspberries are now a liquid and thick as syrup is in the pan. rnFlip the breasts in the pan to coat.
7. Probe the chicken for internal temp of 168. When finished...remove the breasts and lightly cover before carving.
8. Add 1 Tbs. unsalted butter to the pan this will gloss and thicken the sauce. You could strain the mixture over the chicken. We like to eat it with the seeds. A good loaf of crusty bread will delight you. And a great glass of Cab.

chicken breasts, garlic, red onion, red raspberries, olive oil, salt, white wine, light brown sugar, unsalted butter

Taken from food52.com/recipes/13283-my-baba-s-red-raspberry-chicken (may not work)