Chicken Breasts with Raspberry Vinegar recipe
information
This tasty dish uses pink peppercorns, which are sold in many specialist delicatessens and some large supermarkets. They are the berries of a small South American shrub, and are very decorative. If pink peppercorns are difficult to find, white or green peppercorns can be used instead. Aromatic raspberry vinegar adds an unusual twist to the dish. Serve with scrubbed new potatoes tossed with some chopped fresh herbs, and a fresh green vegetable.
Preparation time : 10-15 minutes,
Cooking time : 25-30 minutes,
Calories per serving: 245
ingredients
4 skinned boneless chicken breasts each weighing about 5 oz (150 g)
1 tablespoon pink peppercorns
1/2 large Spanish onion
2 tablespoons groundnut oil
Salt and freshly ground black pepper
3 tablespoons raspberry vinegar
2 teaspoons redcurrant jelly
Fresh or frozen whole raspberries to garnish
Sprigs of parsley or mint to garnish
1 tablespoon pink peppercorns
1/2 large Spanish onion
2 tablespoons groundnut oil
Salt and freshly ground black pepper
3 tablespoons raspberry vinegar
2 teaspoons redcurrant jelly
Fresh or frozen whole raspberries to garnish
Sprigs of parsley or mint to garnish
method
1. Place the chicken breasts on a board and cover with greaseproof paper. Pound the chicken with a meat mallet or a rolling pin to flatten it slightly. Crush the pink peppercorns and rub them over the chicken. Finely chop the onion.
2. Heat the groundnut oil in a nonstick frying pan, then add the chicken breasts and cook over a moderate heat for about 5 minutes on each side or until the flesh is tender and white through to the centre. When it is cooked, remove the chicken from the pan with a slotted spoon, cover and keep hot.
3. Add the onion to the frying pan and cook over a low heat for about 10-15 minutes, until it is soft and transparent. Stir the onion frequently, taking care not to let it brown. Warm 4 dinner plates.
4. Meanwhile, cut each chicken breast on the diagonal into 1/2 in (15 mm) slices. Sprinkle the slices with salt and freshly ground black pepper to taste. Cover chicken again and keep hot.
5. Add the raspberry vinegar and the redcurrant jelly to the onion and mix well. Bring to the boil over a high heat, stirring all the time.
6. Lower the heat to moderate and cook for a few more minutes, stirring constantly, until the mixture is reduced to a glaze.
7. Put the chicken slices on the previously warmed dinner plates and spoon the onion mixture over the top. Serve hot, garnished with the fresh or frozen raspberries and the sprigs of parsley or mint.
2. Heat the groundnut oil in a nonstick frying pan, then add the chicken breasts and cook over a moderate heat for about 5 minutes on each side or until the flesh is tender and white through to the centre. When it is cooked, remove the chicken from the pan with a slotted spoon, cover and keep hot.
3. Add the onion to the frying pan and cook over a low heat for about 10-15 minutes, until it is soft and transparent. Stir the onion frequently, taking care not to let it brown. Warm 4 dinner plates.
4. Meanwhile, cut each chicken breast on the diagonal into 1/2 in (15 mm) slices. Sprinkle the slices with salt and freshly ground black pepper to taste. Cover chicken again and keep hot.
5. Add the raspberry vinegar and the redcurrant jelly to the onion and mix well. Bring to the boil over a high heat, stirring all the time.
6. Lower the heat to moderate and cook for a few more minutes, stirring constantly, until the mixture is reduced to a glaze.
7. Put the chicken slices on the previously warmed dinner plates and spoon the onion mixture over the top. Serve hot, garnished with the fresh or frozen raspberries and the sprigs of parsley or mint.
serving amount
serves 4
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