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chicken saute with raspberries
by Joan
Chicken
Ingredients
•16 medium garlic cloves
•1 tablespoon sugar
•1 tsp raspberry vinegar
•1/2 cup water
•1/4 cup raspberry syrup
•2 chicken breast halves, boned, skin on, 5 slices crosswise
•1 tsp butter
•1 tsp vegetable oil
•2 tablespoons COLD butter, for sauce
•1/4 cup fresh raspberries
Steps
1. Bring, garlic, sugar, vinegar and water to a boil, uncovered, simmer
about 3 minutes until sugar is dissolved. Increase heat to moderate,
cover, cook until garlic can be pierced with a fork. Uncover, over high
heat cook until liquid is reduced to thick syrup and garlic is carmelized,
about 10 minutes.
2. After sauce has cooked to thick syrup,add the 1/4 cup raspberry syrup,
cook 30 seconds, set aside.
3. Brown chicken slices in oil and butter. Remove and keep warm.
4. Pour off fat from pan. Add reserve sauce, bring to boil.Bpoil for 1 to
2 minutes until sauce is thick and syrupy. Remove from heat. Season with
pepper and salt. Whisk in cold butter 1 T at a time. Return chicken to
pan, toss gently. Add raspberries, toss gently. (used frozen raspberries,
thawed. Doubled the sauce for 5 chicken breast halves for 5 servings.
