Josh Play Recipes Entree Raspberry Chicken



  1. 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 your hand.
  2. 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.
  3. Add the onion to the fat in the pan and cook, covered, over low heat until tender, about 15 minutes.
  4. 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.
  5. 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 not overcook.
  6. 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 the skillet.
  7. 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

Back to my entree pages
Back to my recipe pages
Back to my fun pages
Back to my home page

Last update Apr24/02 by Josh Simon (<>).