Raspberry Chicken

Preparation time: 20 minutes
Cook time: 6 minutes
Total time: 30 minutes
Yield: 4 Servings

Ingredients:

• 4 chicken breast halves, boneless
• 3 oz. balsamic vinaigrette
• 2 cups fresh, red raspberries
• 1/4 cup raspberry jam
• 2 Tbsp. sherry vinegar (or red wine vinegar, or white wine vinegar)
• 1/2 tsp. dried tarragon, crumbled
• 1/2 tsp. salt
• 1/8 tsp. black pepper

Directions:

1. Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. If the chicken breasts are large, slice them in half horizontally to make cutlets.
2. Sprinkle with salt and pepper; drizzle or brush with balsamic vinaigrette.
3. Cover and refrigerate.
4. Clean the raspberries and put a few aside for garnish.
5. In a saucepan, combine berries, jam, vinegar, tarragon, salt, and pepper.
6. Bring to a boil.
7. Reduce heat to low and simmer for about 5 minutes, stirring frequently.
8. Let cool slightly.
9. Spoon about 2 to 3 Tbsp. of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl.
10. Keep warm or refrigerate the sauce and warm it up when ready to serve.
11. Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Alternatively, pan grill or broil the chicken breasts.
12. Arrange the chicken on a platter or individual plates.
13. Spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.

*Recipe from Christine and Eliza Christensen