| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Fresh or individual quick frozen raspberries; (if using frozen, do not thaw) |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Port wine 1 tablespoon dry mustard |
| 1 |
pn |
Salt; (optional) |
| 4 |
lg |
Chicken breast halves; (skinless, boneless) 1/4 cup olive oil |
|
|
Kosher salt; freshly ground black pepper to taste |
INSTRUCTIONS
In medium saucepan, combine raspberries, sugar, wine, cassis and dry
mustard. Simmer, uncovered, over medium-low heat 20 to 25 minutes.
Raspberries should be soft and mushy. Remove sauce from heat and force
berries and juice through fine-mesh strainer to remove seeds, making sure
to press through as much of the fruit pulp as possible. This is a
time-consuming process and is best done in small amounts. If enough pulp is
not extracted, sauce will be too thin. When pulp has been pressed through
sieve; taste and add salt if desired. Cover and keep warm until ready to
use or refrigerate until needed, then reheat.
To cook chicken: Preheat oven to 300 degrees.
In large, ovenproof pan, heat oil until very hot. Season chicken beasts
with salt and pepper. Sear chicken in oil until nicely browned on one side.
Turn chicken breasts over, then transfer pan to oven and cook 8 to 10
minutes or until chicken is no longer pink in center. Set chicken breasts
on individual serving plates and serve topped with raspberry sauce. Makes 4
servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998
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