The sweetness of B.C. fruit is at it's peak. Now is the time to enjoy it in every and any format possible, as when the season finishes the perfection of our fruit and the farmers that make it possible is over until next year. Try this interesting preparation of sweet and savory. It gives chicken a new twist.
6 boneless skinless chicken breasts
2 tbsp. unsalted butter
2 tbsp. olive oil
2 - 3 garlic cloves, minced
2 large shallots, chopped fine
1/2 cup raspberry vinegar
1 cup red wine
1 tsp. undiluted Major chicken stock or 1/2 cube of stock
4 tbsp. tomato paste
1 tbsp. brined pink peppercorns (optional)
1 cup fresh B.C. raspberries or blackberries
1. Pound the breasts to about 1/4 inch thickness. Place the butter, oil, garlic and shallots in a large fry pan, add the chicken and fry for about 5 minutes on both sides or until cooked through. Transfer to a warm oven while you prepare the sauce. 2. Add the vinegar and red wine to the same fry pan along with the undiluted stock. Boil until the liquid is reduced by half. Add the tomato paste and whisk until smooth. Continue to simmer until the sauce is smooth and thick enough to coat the back of a spoon. Add the peppercorns, if desired. 3. Slide the chicken breasts into the sauce along with the berries, season with sea salt and Tellicherry pepper. Heat just long enough to warm both the berries and chicken through.
Copyright © Caren McSherry 07/03