|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Berry Chicken with Noodles HT MC 40mins
Serves 4 Hot Poultry Alcohol Fruit Main Course
Ingredients 3 Chicken Breasts, skinned and boned 3 tbsp Butter 1 Onion, coarsely chopped 2 Garlic Cloves, crushed 2 tbsp White Wine Vinegar 120ml/4fl.oz. White Wine 2 teasp Raspberry Preserve 120ml/4fl.oz. Chicken Stock 120ml/4fl.oz. Whipping Cream 2 Tomatoes, skinned, deseeded and finely chopped 150g/+5oz Raspberries Salt and Black Pepper Cooked Ribbon Noodles to serve
Instructions
1. Cut the chicken into 2.5cm/1 inch cubes. In a measuring jug, mix together the wine and raspberry preserves. Set aside.
2. Heat the butter in a large frying pan, add the chicken and brown on all sides over medium heat. Remove and set aside.
3. Add onions and garlic to the pan and sauté for 5-6 minutes until softened.
4. Add vinegar and wine mixture and bring to the boil, stirring constantly. Continue to boil uncovered, until the liquid has reduced to about two tablespoons.
5. Add stock, cream and chopped tomato and whisk for 1-2 minutes then return the chicken to pan, mix well and simmer for about 5 minutes. Remove the chicken with a slotted spoon to a serving platter and keep warm.
6. Add the raspberries to sauce, swirling them around and season with salt and pepper.
7. To serve - pour the hot sauce over the chicken and serve over ribbon noodles.
Serving Suggestions :
More Chicken Recipes | General Preparation & Cooking Times |
