Raspberry Chicken

• 4 Tbsp. butter
• 6 chicken breasts
• 3 shallots, finely chopped
• 1/3 c. raspberry vinegar
• 1/2 c. raspberry jam
• 1 Tbsp. tomato paste
• 4 Roma tomatoes, chopped
• 1/2 c. chicken broth
• 3/4 c. fresh raspberries
• 2 Tbsp. butter
• 2 Tbsp. chives

1. In a large, heavy bottomed frying pan, melt the butter over medium heat.
2. Add chicken breasts.
3. Cook, uncovered, for 5 minutes on each side.
4. Add the shallots.
5. Turn heat down and cook for an additional 10 minutes.
6. Transfer chicken to a platter.
7. Pour raspberry vinegar and jam into the frying pan; bring to a boil. Boil for 2 minutes.
8. Turn heat down; stir in the tomato paste, tomatoes and chicken broth.
9. Simmer until sauce thickens slightly. Spoon in 2 tablespoons butter.
10. Return chicken to sauce on low; cook for 10 minutes.
11. Serve with fresh raspberries and chopped chives, sprinkled on top.
12. Serves 6.

butter, chicken breasts, shallots, raspberry vinegar, raspberry jam, tomato paste, tomatoes, chicken broth, fresh raspberries, butter, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860714 (may not work)