- 2 Chicken breasts, about 2 lbs
- 2 T Sweet butter (unsalted)
- 1/4 c Finely chopped yellow onion
- 4 T Raspberry vinegar
- 1/4 c Chicken stock or broth
- 1/4 c Heavy cream
- 1 T Canned crushed tomatoes
- 16 Fresh raspberries (optional)
- If chicken breasts are not boneless and skinless, debone and
skin them. Cut each 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 or supreme by pressing it gently with the palm of
- Melt the butter in a large skillet. Raise the heat, add the
supremes, and cook for about 3 minutes per side, or until they
are lightly colored. 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 supremes to the skillet and simmer them gently in the
sauce, basting often, until they are just done and the sauce
has been reduced and thickened slightly, about 5 minutes; do
- Remove supremes 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
- Pour sauce over supremes and serve immediately.
Wild rice and a simply sauteed green vegetable would be good
accompaniments for this. Or, serve with a simple salad.
I have no idea why the filet mignon is reserved for "another
use" in this recipe; Sarah didn't know either. So, when I made
this, I left the darned thing alone. ;-)
(Recipe courtesy of Sarah_Gray@um.cc.umich.edu)
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