Raspberry Chicken Breasts

Easy and quick. I especially like making this in the summer when I have access to heirloom tomatoes - the variations in color can make this weekday dish something special.

Raspberry Chicken Breast

adapted from The Silver Palate Cookbook

2 chicken boneless breasts

1 tbsp. butter (salted or unsalted)

1/4 cup chopped yellow onion

4 tbsps. raspberry vinegar

1/4 cup chicken stock

1/4 cup light or heavy cream

1/2 tomato, minced

- Start rice (if using).

- Flatten each breast half (between wax paper with your palm or with a meat hammer).

- Melt butter in a larger skillet over low heat. Raise heat to medium-high and lightly brown chicken breasts, about 3 minutes on each side. Remove breasts from pan and set aside.

- Lower heat to medium-low and add onions. Cover and heat, stirring occasionally, for about 10 minutes until tender.

- Add the vinegar and raise heat to medium-high, uncovered. Stir regularly until vinegar is reduced to syrup.

- Add and stir in cream, chicken stock, and tomato. Simmer for one minute.

- Return chicken breasts to skillet and simmer for about 5 minutes, spooning sauce over chicken as needed.

- When chicken is cooked, serve over rice (optional) and spoon sauce over chicken and rice.