Saute the chicken pieces in clarified butter over high heat. Remove to warm oven. Deglaze and flame the pan with white wine. Add the vinegar, shallots and mustard to the pan. Reduce by one half. Add the chicken stock and reduce by one half again. Adjust seasonings. Serve sauce over chicken, and garnish with fresh raspberries, if you wish.
- 1/4 cup clarified butter
- 1/4 cup white wine
- 1/4 cup raspberry vinegar
- 4 shallots, finely minced
- 2 tablespoons whole grain Dijon mustard, or Creole mustard
- 1/2 cup defatted chicken stock
- 1 pint fresh raspberries, optional
- 4 boneless chicken breasts
- Flour for dredging, seasoned with salt, pepper, paprika and cayenne
Servers 4.
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Chuck Taggart (e-mail chuck)