Chicken Grilled: Grilled Chicken with Raspberry Sauce

posted by scooby 07-05-100 3:43 AM

Grilled Chicken with Raspberry Sauce

1 1/2 cups raspberries (fresh or frozen)
1/3 cup whit wine vinegar
1 Tblsp. sugar
2 shallots
1/3 cup whipping cream
2 sticks butter
6 boneless half breasts of chicken
salt and pepper
fresh raspberries and mint for garnish

In a small saucepan, make a raspberry vinegar by combining 1/2 cup of the raspberries, the vinegar and the sugar. Heat to boiling and simmer on low for about 10 minutes. Cool, then strain.

Mince the shallots and combine with the cream, vinegar and the remaining raspberries in a small saucepan. Bring to a boil and reduce until thick. Strain and return to a saucepan over low heat. Whisk in butter gradually and keep warm, but do not boil.

Season chicken with salt and pepper and grill over coals, about 8-10 minutes or until juices run clear.

Slice the chicken diagonally, fan out on a warm plate and serve with the raspberry sauce. Garnish with fresh raspberries and sprigs of mint.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line