James Beard'S Raspberry Chicken - cooking recipe

Ingredients

2 tablespoons unsalted butter
6 boneless skinless chicken breasts
2 tablespoons water
3 shallots, chopped
2/3 cup raspberry vinegar
2 tomatoes, chopped
1 tablespoon tomato paste
1/2 cup chicken broth
3/4 cup fresh raspberry
2 tablespoons chives, chopped

Preparation

In large nonstick skillet, melt butter over medium heat.
Add chicken breasts; cook 5 minutes until golden brown.
Turn and cook an additional 5 minutes.
Add water and shallots.
Reduce heat to medium-low and cook 10 minutes.
Remove chicken from skillet; keep warm.
Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
Stir in tomatoes, tomato paste and chicken stock.
Simmer until sauce thickens slightly.
Return chicken to pan, turning to coat well.
Reduce heat to low; cook 10 minutes.
Arrange chicken pieces on a warm serving platter; pour sauce over the top.
Sprinkle with raspberries and chopped chives.