Sauteed Chicken Breasts With Raspberry Sauce Recipe

• 4 chicken breast halves, skinned & boned (about 1 lb.)
• 1/8 teaspoon salt
• Freshly grnd pepper
• 1 teaspoon honey
• 1 tbsp. raspberry vinegar
• 1 tbsp. unsalted butter
• 1/2 c. dry white wine
• 1 shallot, finely minced
• 3/4 c. fresh raspberries
• 1 c. unsalted chicken stock

1. Sprinkle the chicken breasts with salt and pepper and put on a plate.
2. Stir honey into the raspberry vinegar and mix well.
3. Dribble this mix over the breasts and allow them to marinate for 15 min.
4. In a heavy bottomed skillet, heat the butter over medium high heat and saute/fry the breasts till golden brown, about 4 min on each side.
5. Transfer the chicken to a serving platter and put platter in a 200 degree oven to keep hot.
6. Add in the wine and shallot to the skillet.
7. Reduce the liquid till it barely coats the pan, there should be about 2 Tbsp..
8. Reserve 12 raspberries for a garnish.
9. Add in the stock and remaining raspberries and reduce by half, to about 3/4 c.. Puree the mix in a food processor or possibly blender.
10. Return the sauce to the skillet and bring it to a boil.
11. Spoon it over the chicken and garnish with the reserved raspberries and mint sprigs, if you like.
12. Serves 4.

chicken, salt, freshly grnd pepper, honey, raspberry vinegar, unsalted butter, white wine, shallot, fresh raspberries

Taken from cookeatshare.com/recipes/sauteed-chicken-breasts-with-raspberry-sauce-40098 (may not work)