Pimentos Grilled Chicken with Raspberry Butter Sauce

Name: Pimentos Grilled Chicken with Raspberry Butter Sauce
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; butter, unsalted; shallots; basil pesto; tarragon leaves; white wine vinegar; raspberry jam; red wine; salt and black pepper; raspberries

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min

Ingredients

Amount	Measure	Ingredient	Features
4		chicken breasts boneless, skinless	*
5	tablespoons	butter, unsalted
½	small	shallots chopped	*
2	tablespoons	basil pesto	*
¼	teaspoon	tarragon leaves
3	tablespoons	white wine vinegar raspberry
2	teaspoons	raspberry jam	*
1	tablespoon	red wine
		salt and black pepper to taste	*
¼	cup	raspberries fresh, (optional)

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breasts boneless, skinless	*
75	ml	butter, unsalted
0.5	small	shallots chopped	*
3E+1	ml	basil pesto	*
1.3	ml	tarragon leaves
45	ml	white wine vinegar raspberry
1E+1	ml	raspberry jam	*
15	ml	red wine
1	x	salt and black pepper to taste	*
59	ml	raspberries fresh, (optional)

Directions

Cook the chicken on a grill or under a very hot broiler in the oven for about 3 to 5 minutes on each side, depending on their thickness and the intensity of the heat.

(The chicken can also be sautéed in a frying pan.) Set aside.

In a large frying pan over moderately low heat, melt butter and sauté shallot until translucent, but not browned.

Add pesto, tarragon, vinegar, jam and wine, season with salt and pepper, and stir to combine well.

Add the chicken and raspberries and cook on low heat for about 5 minutes, turning the chicken occasionally, to heat through and blend the flavors.

Serve accompanied by pasta.