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Grenadier's Raspberry Chicken

3 C. fresh or individual quick frozen raspberries (if using frozen, do not thaw)
1/2 C. sugar
1/2 C. port wine
1/2 C. cassis (creme de cassis can be substituted, but the results will not be the same)
1 T. dry mustard
pinch of salt (optional)
4 large chicken breast halves (skinless, boneless)
1/4 C. olive oil
kosher salt, freshly ground black pepper to taste

In medium saucepan, combine raspberries, sugar, wine, cassis and dry mustard. Simmer, uncovered, over medium-low heat 20 to 25 minutes. Raspberries should be soft and mushy. Remove sauce from heat and force berries and juice through fine-mesh strainer to remove seeds, making sure to press through as much of the fruit pulp as possible. This is a time-consuming process and is best done in small amounts. If enough pulp is not extracted, sauce will be too thin. When pulp has been pressed through sieve; taste and add salt if desired. Cover and keep warm until ready to use or refrigerate until needed, then reheat.

To cook chicken: Preheat oven to 300F.

In large, ovenproof pan, heat oil until very hot. Season chicken beasts with salt and pepper. Sear chicken in oil until nicely browned on one side.

Turn chicken breasts over, then transfer pan to oven and cook 8 to 10 minutes or until chicken is no longer pink in center. Set chicken breasts on individual serving plates and serve topped with raspberry sauce.

Makes 4 servings.

 

    
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