RASPBERRY CHICKEN

 

2 Pounds of Boneless Skinless Chicken Breasts

½ cup of thawed frozen raspberries

3 Tablespoons of Chambord Liqueur (Raspberry Liqueur)

2 Tablespoons of Heavy Cream

¼ Cup of Apple-Raspberry Frozen Juice Concentrate

Pinch of Salt

1 to 2 Tablespoons of Sugar

Salt and Pepper mixed together (about 1 Tablespoon of Salt to ¼ Tablespoon of Pepper)

As needed, olive oil for the breasts of chicken

As needed, fresh raspberries for garnish

¼ Crème fraîche  or Sour Cream

Pre-heat a grill or pan for the chicken.

Lightly pound out the chicken, oil, salt and pepper both sides of the chicken breasts

Place chicken on the pre-heated grill or in a lightly oiled pan. Grill for about three to four minutes and then turn breasts over and finish cooking until the internal temperature of the breasts reach 160 degree.

While the chicken is cooking, prepare your sauce:

In a small skillet or sauté pan, combine the frozen raspberries, Chambord, heavy cream, and juice concentrate.  Bring to a light boil and reduce until the sauce is thick and is able to coat the back of a teaspoon. Swirl in butter and stir to combine.  Add the pinch of salt and then as much sugar to make the sauce sweet but not too sweet. 

Take your chicken off the grill when it reaches the desired state. If it is done before the sauce is finished, place the chicken in a warming oven until the sauce is ready. Slice the chicken breast in half on an angle and layer one on the other with the top one slightly askew of the other.