Recipe: Chicken Breasts with Raspberry Sauce

recipelink.com Chat Room Recipe Swap - 2001-06-13
From: recipelink.com

Chicken Breasts with Raspberry Sauce
From The Family Circle Cookbook, New Tastes for New Times

4 boneless, skinned chicken breast halves (about 1-1/4 pounds)
2 tbsp all-purpose flour
1-1/2 tbsp vegetable oil
12 oz pkg dry-pack frozen raspberries, thawed
3/4 cup chicken broth, divided
1/4 tsp leaf thyme, crumbled
2 tsp cornstarch
2 tbsp butter, cut up
2 tbsp red wine vinegar
2 tsp lemon juice
1 tsp sugar
1/8 tsp salt

Shake chicken with flour in bag to coat. Saut chicken in oil in large heavy skillet over medium-high heat until browned, 3-4 minutes. Lower heat to medium; saut other side 3-4 minutes or until cooked through. Transfer to warm platter. Discard fat from pan; wipe pan.

Reserve 1/4 cup raspberries for garnish. Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet. Bring to boiling; lower heat and simmer 2-3 minutes or until raspberries are reduced to saucy consistency.

Force raspberry mixture through strainer with back of spoon; discard seeds. Return puree to skillet.

Stir together cornstarch and remaining chicken broth in small bowl until smooth. Stir into puree. Bring to boiling, stirring. lower heat; simmer to thicken, about 2 minutes. Remove from heat. Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.

Ladle sauce onto 4 warm plates. Slice breasts and arrange slices over sauce.