Title: Chicken with Raspberry Vinegar (Bonnie Stern)
Categories: Chicken Entree Canadian
Yield: 6 Servings

3		Chicken breasts, split,
		;skinned & boned
		All purpose flour
3	tb	Unsalted butter
1/2	ts	Dried rosemary, or 2Tb fresh
1/3	c	Raspberry vinegar
2	tb	Unsalted butter
4	oz	Snow peas
1	lb	Cherry tomatoes
1. Pr	ehea	t the oven to 200F/90C
2. Sl	ice	the chicken into strips

3. Shake the chicken strips with flour in a large sieve over a bowl (so that the excess flour gets sifted away)

4. In a large skillet, heat 3 tbsp butter. Add the chicken pieces and cook, stirring constantly, until cooked through. This should not take long as the the pieces are small and brest meat is very tender. While the chicken is cooking, season with salt, pepper, and rosemary. (You may have to cook the chicken in two batches.)

5. Remove the chicken to a serving platter and keep warm in oven.

6. Discard any fat left in skillet and return to medium heat. Add the vinegar and cook until it is reduced to a few tablespoons. Scrape the bottom of the pan to remove any bits of the chicken. (This deglazing will add a lot of flavour to the sauce). Pour the sauce over the chicken.

7. Return the pan to the heat and add 2 tbsp butter. Add the snow peas and cook for 2 minutes. Add the cherry tomatoes and cook until just heated through. Season with salt and pepper. Arrange around the outside edge of the chicken for a garnish.

From the CKFM Bonnie Stern Cookbook, Random House of Canada, 1987 ISBN 0-394-22022-1

typos by Bert Christensen

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