Raspberry Chicken
(taken from the Silver Palate Cookbook)

2 whole boneless, skinless chicken breasts, about 2 pounds 2 tablespoons sweet butter 1/4 cup finely chopped yellow onion 4 tablespoons raspberry vinegar

1/4 cup chicken stock or chicken broth 1/4 cup heavy cream 1 tablespoon canned crushed tomatoes 16 fresh raspberries

Cut each chicken breast into halves along the breastbone line. Remove the filet mignon, the finger-size muscle on the back of each half, and reserve for another use. Flatten each breast half by pressing it gently into the palm of your hand. Melt the butter in a large skillet. Raise the heat, add the chicken, and cook for about 3 minutes per side, or until they are lightly coloured. Remove from the skillet and reserve. Add the onion to the fat in the pan and cook, covered, over low heat until tender, about 15 minutes. Add the vinegar, raise the heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in the chicken stock, heavy cream, and crushed tomatoes and simmer for 1 minute. Return the chicken breasts to the skillet and simmer gently in the sauce, basting often, until they are just done and the sauce has been reduced and thickened slightly, about 5 minutes; do not overcook. Remove chicken breasts with a slotted spoon and arrange on a heated serving platter. Add the raspberries to the sauce in the skillet and cook over low heat for 1 minute. Do not stir the berries with a spoon, merely swirl them in the sauce by shaking the skillet. Pour sauce over chicken breasts and serve immediately. Serve with a sautéed green vegetable and wild rice.

serve with Lailey Vineyard 2001 Riesling or Lailey Vineyard 2002 Sauvignon Blanc

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