Pimentos Grilled Chicken With Raspberry Butter Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Boneless, skinless chicken
3 tbsp: Raspberry wine vinegar,
Breasts, approx 1 1/2 lbs
2 tsp: Raspberry jam,
5 tbsp: Unsalted butter,
1 tbsp: Red wine,
1/2 small: Shallot, chopped
Salt and pepper,
2 tbsp: Pesto,
1/4 cup: Fresh raspberries,
1/4 tsp: Tarragon,
, optional
Directions:
Print Source: Toronto Daily Star, Starweek, "Chefs Showcase" Recipe
Source: Pimentos, 120 Brock St.N, Whitby, Ontario
Cook the chicken on a grill or under a very hot broiler in the oven
for about 3 to 5 minutes on each side, depending on their thickness
and the intensity of the heat. (The chicken can also be sauteed in a
frying pan.) Set aside.
In a large frying pan over moderately low heat, melt butter and saute
shallot until translucent, but not browned. Add pesto, tarragon,
vinegar, jam and wine, season with salt and pepper, and stir to
combine well. Add the chicken and raspberries and cook on low heat
for about 5 minutes, turning the chicken occasionally, to heat
through and blend the flavors. Serve accompanied by pasta.
Source from luhu.jp
Source: Pimentos, 120 Brock St.N, Whitby, Ontario
Cook the chicken on a grill or under a very hot broiler in the oven
for about 3 to 5 minutes on each side, depending on their thickness
and the intensity of the heat. (The chicken can also be sauteed in a
frying pan.) Set aside.
In a large frying pan over moderately low heat, melt butter and saute
shallot until translucent, but not browned. Add pesto, tarragon,
vinegar, jam and wine, season with salt and pepper, and stir to
combine well. Add the chicken and raspberries and cook on low heat
for about 5 minutes, turning the chicken occasionally, to heat
through and blend the flavors. Serve accompanied by pasta.
Source from luhu.jp