So we bought WAY too many raspberries last Saturday. Many of them have found their way to the freezer, which seems a bit of a shame with such great fresh produce. But better that than let them go to waste.
Meanwhile, I tried my hand at making chicken with a raspberry sauce. I adapted this from an amalgam of ideas I found on the web. Here’s roughly what I did this evening:
Coat chicken breasts with flour and saute in oil until nearly done. Transfer to plate.
Deglaze the pan with broth (one use for my homemade veggie broth!).
Add roughly a cup of raspberries and some thyme. Bring to a low boil and simmer for a few minutes, while crushing the berries. Strain the liquid to remove seeds. Return to the pan. Whisk together another 1/4 c. of broth and 1 tsp. cornstarch; then add that mixture to the pan. Bring to a boil, add a pinch of salt and maybe 1 T. of sugar – both just to taste. Finally, add lemon juice and 1 T. butter. I would also have added wine and/or vinegar at this point, but there is already red wine in my broth so I didn’t want to overdo it.
Return the chicken to the pan to heat through and soak up the raspberry sauce. Spoon sauce over the chicken on the plate and garnish the dish with fresh raspberries.
The chicken tasted great, if I do say so myself. However, it does pose a visual problem. Is it a tender chicken breast served in a luscious, warm red sauce? Or is it a disturbing, thickening pool of red liquid around an odd and brightly colored chicken breast? Weigh in by leaving a comment!
PS Serve it with mashed potatoes and a side salad from CSA ingredients for an all around yummy meal!