Chicken with Noodles HT
4 Hot Poultry Alcohol Fruit Main Course
Chicken Breasts, skinned and boned
Onion, coarsely chopped
Garlic Cloves, crushed
tbsp White Wine Vinegar
teasp Raspberry Preserve
Tomatoes, skinned, deseeded and finely chopped
and Black Pepper
Ribbon Noodles to serve
Cut the chicken into 2.5cm/1 inch cubes. In a measuring jug, mix together
the wine and raspberry preserves. Set aside.
Heat the butter in a large frying pan, add the chicken and brown on all
sides over medium heat. Remove and set aside.
Add onions and garlic to the pan and sauté for 5-6 minutes until softened.
Add vinegar and wine mixture and bring to the boil, stirring constantly.
Continue to boil uncovered, until the liquid has reduced to about two
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.
Add the raspberries to sauce, swirling them around and season with salt and
To serve - pour the hot sauce over the chicken and serve over ribbon noodles.
Serving Suggestions :
Chicken Recipes | General Preparation
& Cooking Times