James Beard's Raspberry Chicken

• unsalted butter↗2 tablespoons
• boneless skinless chicken breasts↗6
• water↗2 tablespoons
• shallots↗3

  chopped

• raspberry vinegar↗2⁄3 cup
• tomatoes↗2

  chopped

• tomato paste↗1 tablespoon
• chicken broth↗1⁄2 cup
• fresh raspberry↗3⁄4 cup
• chives2 tablespoons

  chopped

Step-by-step instructions

1. 1

   In large nonstick skillet, melt butter over medium heat.

2. 2

   Add chicken breasts; cook 5 minutes until golden brown.

3. 3

   Turn and cook an additional 5 minutes.

4. 4

   Add water and shallots.

5. 5

   Reduce heat to medium-low and cook 10 minutes.

6. 6

   Remove chicken from skillet; keep warm.

7. 7

   Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.

8. 8

   Stir in tomatoes, tomato paste and chicken stock.

9. 9

   Simmer until sauce thickens slightly.

10. 10

    Return chicken to pan, turning to coat well.

11. 11

    Reduce heat to low; cook 10 minutes.

12. 12

    Arrange chicken pieces on a warm serving platter; pour sauce over the top.

13. 13

    Sprinkle with raspberries and chopped chives.