Gourmet Raspberry Chicken
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Garlic (minced)1 cup
White Wine1 tbsp
Cornstarch2 tbsps
Water (cold)1 cup
All-Purpose Flour1 cup
Olive OilDirections:
1
Combine the chicken broth and garlic in a saucepan over medium-high heat
2
Bring to a boil, and cook until reduced by 1/2, at least 15 minutes
3
Stir in the cranberry raspberry concentrate, white wine, and 2/3 of the package of raspberries
4
Return to a boil, and boil until there is about 1/2 cup of sauce remaining, about 30 minutes
5
Strain the sauce, and return it to the pan
6
Mix together the cornstarch and cold water; stir into the sauce
7
Cook over medium heat until glossy and slightly thickened
8
Place the flour and tarragon in a small paper sack
9
Shake to mix
10
Place chicken breasts in the bag, and coat completely
11
Heat the olive oil in a skillet over medium heat
12
Add chicken, and cook until no longer pink, and the juices run clear
13
Drain off excess oil, and pour the raspberry sauce into the pan
14
It will boil up, and then settle
15
Turn the chicken to coat evenly with the sauce
16
Sprinkle the remaining raspberries into the pan and cook until thawed