Raspberry Chicken & A New Cookbook

I've been doing this blog for months, and I have finally hit a point where there's only 2 or 3 recipes left in each book I want to try, so I have mixed in a new cookbook!
I watch Trisha Yearwood's Food Network cooking show every Saturday morning and jumped at picking up Trisha's Table when I came across it.
This dish stood out to me. A savory chicken dish with a dash of fruit.

Ingredients

4 boneless, skinless chicken breast cutlets
Salt and pepper
1/2 cup all purpose flour
1/4 cup of olive oil
1 large shallot, thinly sliced
4 garlic cloves, chopped
1/2 cup of white wine
1 cup of chicken stock
6 ounces of mushrooms
1 cup of raspberries
2 tbs of salted butter
1 tsp of lemon zest
1 tbs of balsamic vinegar

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Directions
Season chicken with salt and pepper.
Put flour in a shallow bowl and dredge chicken in flour and shake off excess.
In a large skillet, heat olive oil in medium heat until it simmers.
Add the chicken and sear until slightly brown, about 3 minutes a side.
Remove the chicken from the skillet.
Add the shallot and garlic to the same pan and cook for about 1 minute.
Add the wine and chicken stock and cook until slightly reduces, about 10 minutes.
Add the mushrooms , and reduce heat to low.
Return chicken to skillet, cover and cook for 10 minutes.
Add raspberries, lemon zest, butter and balsamic.
Once butter is melted, serve.

Changes I made!
I didn't check my pantry accurately and used white balsamic vinegar instead of regular, but this dish was still amazing.

This recipe is from Trisha's Table.

Comments

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