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Raspberry Chicken

2 whole boneless, skinless chicken breasts, about 2 pounds
2 tablespoons sweet butter
1/4 cup finely chopped yellow onion
4 tablespoons raspberry vinegar or to taste
1/4 cup chicken stock or canned chicken broth
1/4 cup heavy cream or creme fraiche
1 tablespoon canned crushed tomatoes
16 fresh raspberries (optional)

Cut each chicken breast into halves along the breastbone line.
Remove the filet mignon, the finger-sized muscle on the back of
each half, and reserve for another use. Flatten each breast half
or supreme by pressing it gently with the palm of your hand.

Melt the butter in a large skillet. Raise the heat, add the
supremes, and cook for about 3 minutes per side, or until they are
lightly colored. Remove from the skillet and reserve. Add the
onion to the fat in the pan and cook, covered, over low heat until
tender, about 15 minutes.

Add the vinegar, raise the heat and cook, uncovered, stirring
occasionally, until vinegar is reduced to a syrup spoonful. Whisk
in the chicken stock, heavy cream or creme fraiche, and crushed
tomatoes and simmer for 1 minute.

Return supremes to the skillet and simmer them gently in the sauce,
basting often, until they are just done and the sauce has been
reduced and thickened slightly, about 5 minutes. Do not overcook.

Remove supremes with a slotted spoon and arrange on a heated serving
platter. Add the raspberries to the sauce in the skillet and cook
over low heat for 1 minute. do not stir the berries with a spoon,
merely swirl them in the sauce by shaking the skillet. Pour sauce
over supremes and serve immediately.

2 to 4 portions


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