Chicken Breasts with Raspberries
| Serves 4 | Ingredients | Method |
|---|---|---|
|
4 skinned, boned chicken breasts 4 tblsp raspberry vinegar 4tblsp port wine 4oz fresh raspberries 2tblsp redcurrant jelly Salt and white pepper |
Heat a little butter in a pan. Dip each chicken breast in a little flour and cook until golden brown (4 minutes each side). Remove the chicken from the pan and keep warm. Deglaze the pan juices with the raspberry vinegar and add the redcurrant jelly and port. Stir together and boil rapidly until the sauce thickens and season to taste. Just before serving, add the fresh raspberries to the sauce, pour over the chicken and serve. |