Subject: Raspberry Chicken
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 23 2003 - 13:43:30 EDT
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FOOD FUNNY
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Thanks once again to Anna Welander of Uppsala, Sweden for this
quotable culinary quip:
No diet will remove all the fat from your body because the brain is
entirely fat. Without a brain you might look good, but all you could
do is run for public office.
- Covert Bailey (fitness expert)
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TODAY'S RECIPE
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Way back in the late seventies Americans were just beginning to learn
about such exotic flavorings as green peppercorns, pesto, cilantro,
and flavored vinegars. They have stood the test of time and can no
longer be considered passing fads, and the authors of "The Silver
Palate Cookbook" are partly to credit for this.
All recipes this week are adapted from "The Silver Palate Cookbook" by
Julee Rosso and Sheila Lukins, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0894802046/worldwiderecipes
Raspberry Chicken
4 to 6 skinless, boneless chicken breast halves
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1/4 cup (60 ml) raspberry vinegar
1/4 cup (60 ml) chicken stock
1/4 cup (60 ml) heavy cream
1 tsp (5 ml) tomato paste
Salt and freshly ground pepper to taste
1/2 cup (125 ml) fresh raspberries (optional)
Press the chicken breasts with the palm of your hand to flatten them
slightly. Heat the butter in a large skillet over moderate heat and
saute the chicken breasts until they are lightly colored on both
sides, about 3 minutes per side. Remove from the skillet and set
aside. Add the onion to the skillet and saute it until tender, about
10 minutes. Add the vinegar and boil gently until the mixture has
reduced to a syrupy consistency. Whisk in the chicken stock, cream,
tomato paste, salt, and pepper. Return the chicken breasts to the
skillet and simmer them in the sauce, basting occasionally, until the
chicken is just done and the sauce has thickened, about 5 minutes.
Transfer the chicken to a serving platter and add the optional fresh
raspberries to the skillet. Heat for 1 minute and spoon the sauce
over the chicken. Serves 4 to 6.
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