Raspberry Chicken - cooking recipe

Ingredients

4 Tbsp. butter
6 chicken breasts
3 shallots, finely chopped
1/3 c. raspberry vinegar
1/2 c. raspberry jam
1 Tbsp. tomato paste
4 Roma tomatoes, chopped
1/2 c. chicken broth
3/4 c. fresh raspberries
2 Tbsp. butter
2 Tbsp. chives

Preparation

In a large, heavy bottomed frying pan, melt the butter over medium heat.
Add chicken breasts.
Cook, uncovered, for 5 minutes on each side.
Add the shallots.
Turn heat down and cook for an additional 10 minutes.
Transfer chicken to a platter.
Pour raspberry vinegar and jam into the frying pan; bring to a boil. Boil for 2 minutes.
Turn heat down; stir in the tomato paste, tomatoes and chicken broth.
Simmer until sauce thickens slightly. Spoon in 2 tablespoons butter.
Return chicken to sauce on low; cook for 10 minutes.
Serve with fresh raspberries and chopped chives, sprinkled on top.
Serves 6.