Many years ago, I married The Ranting Wife. She really didn’t rant much back then, and I think it has taken twenty years of being married to me to get her to rant. As many couples who were getting married do, we registered at several stores. I can’t remember much of what we registered for, but I’m sure it was items to help set up our household.
First at the wedding shower and later after the wedding, we ended up getting quite a bit from our lists. I can recall opening presents the day after our wedding (we went on our honeymoon six weeks later) and one box we opened didn’t contain something from our list, but had this deep purple bottle with a gold top to it. I hadn’t seen it before. It was a bottle of Chambord. The little crown made it seem so special.
For those that don’t know, Chambord is a premium liquor made from red and black raspberries, vanilla, honey and cognac. It took us several months before we tried it and, wow, what a taste. Intended as a dessert aperitif, a little goes a long way. I have to admit that I loved the taste but never placed it as raspberry.
While not made with Chambord, this chicken does clearly have raspberry flavor.
I utilized frozen raspberries. Next time I would supplement it with fresh ones.
Getting the chicken and onions going.
In the sauce.
With the raspberries.
This had a nice fruity flavor.
Prep Time: 10 | Cook Time: 15 | Makes: 6
- 6 thawed chicken breasts
- 1/4 cup finely chopped onion
- 1/4 cup raspberry vinegar
- 1/2 cup chicken broth, defatted
- 1/3 cup tomato sauce
- 2 tablespoons sugar
- 1 cup frozen raspberries
Spray a large non-stick skillet with no-stick cooking spray. Heat over medium heat. Add chicken steaks; cook 3 to 4 minutes per side or until lightly browned. Add onion; cook 1 to 2 minutes or until transparent. Add vinegar; raise heat to medium-high. Boil until vinegar is reduced by half (1 to 2 minutes). Add chicken broth, tomato sauce and sugar. Simmer 5 minutes or until sauce is slightly thickened. Stir in raspberries; heat until only heated through (1 minute more). Meal planning tip: Serve chicken with wild rice pilaf, a tossed green salad and whole wheat bread rolls. Makes 6 servings.
This dish combines everyone’s favorites.. chicken steaks and raspberries for a sweet and tangy taste.