Thursday, 30 April 2015

Pan Fried Chicken with a Raspberry Balsamic Sauce


Years and years and years ago ....... are you getting how long ago this was?....... we used to visit a beautiful little herb farm in Cornwall. The farm was perched on the edge of the cliffs with the wall of an old building protecting all the plants - you could peer through the gaps in the wall and look down the sheer cliffs to the sea. All the herbs were laid out in square beds and from a little shop, inside the owners house, you could buy pot of herbs, dried herbs or seeds, and best of all homemade marinades and sauce.

The old Halzephron Herb Farm
So what is the purpose of this story? Well, one of the marinades was a balsamic vinegar with crushed raspberries - the flavour was amazing - so fresh & fruity with a little hint on sour - and it was the first time I had tasted a good balsamic vinegar - especially one that had been flavoured with a fruit - since then I have tasted a variety of different fruits and flavours but - as they say (whoever they are?) - you never forget the first time.......

So anyway, this vinegar has become a firm favourite in our house and I make it to go with salads and as a warm sauce to serve with grilled chops. Here's my take on a pan fried chicken breast served with this sauce.....

Recipe - serves 2

2 large chicken breasts
1 onion - finely diced
1 large handful raspberries
4 tablespoons balsamic vinegar
handful chopped parsley
freshly ground pepper
olive oil for cooking


First off make up your raspberry sauce. Place the raspberries in a small pan...


Crush the raspberries into a pulp with the back of a spoon - don't over crush leave a little texture..


Next add your balsamic vinegar, along with a tablespoon of water, and leave to reduce over a low heat. It will take about 10 -15 minutes to reduce by half....


Whilst the sauce is reducing, finely chop you parsley and sprinkle it onto a plate along with a generous grinding of black pepper - leave the grind large so you get a good bite of pepper...


Place your chicken breasts into the parsley and pepper mix and press down so they are well coated - just on one side.


Place the chicken into a hot skillet - greased with olive oil - to cook through - about 6-8 minutes per side - but this will depend on the size of your chicken breasts...


Once the chicken is done, remove from the pan and keep warm in a tent of foil. Add a little more olive oil to the pan and cook your chopped onion...


You want it to start to caramelise around the edges.....
 

Once the onion has stated to caramelise add half your balsamic reduction to the pan and simmer for a few minutes. Give a generous grind of black pepper and a little salt if you wish.

It now ready to serve....


Plate up your chicken with a little salad and then spoon the onion dressing over the chicken breasts.

Pour the remaining raspberry balsamic sauce into a dish to serve along side the meal. I never over sauce a dish with this type of dressing - you can ruin a beautiful meal with too much and I like to let others decide how much they want on their own....

You can let this reduction cool and it will keep well in the fridge for about a week. It's really good as a salad dressing.

Hope you all have a great bank holiday weekend
Lizx

 chicken with raspberry balsamic sauce