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Chicken in red fruit sauce
Preparation
5 min
Cooking time
20 min
Servings
4
Ingredients
- 30 ml (2 tbsp) maple syrup
- 30 ml (2 tbsp) sherry vinegar
- 180 ml (3/4 cup) chicken stock
- 180 ml (3/4 cup) 35% cream
- 125 ml (1/2 cup) fresh cranberries
- 45 ml (3 tbsp) Madeira wine
- 10 ml (2 tsp) cornstarch
- 10 ml (2 tsp) lukewarm water
- Salt and freshly ground black pepper
- 2 ml (1/2 tsp) Espelette pepper
- 125 ml (1/2 cup) raspberries
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) butter
- 4 chicken breasts, boned and skinless
Preparation
- Preheat the oven to 190°C (375°F).
- In a saucepan, heat the maple syrup and vinegar over medium-high heat.
- Reduce to 1/3 for about 5 minutes.
- Add the chicken stock and cream.
- Add the cranberries and simmer for about 10 minutes.
- As soon as the cranberries start popping, crush them against the side of the saucepan.
- Pass the sauce through a sieve placed above a bowl.
- Press well.
- Place the sieved sauce in the saucepan.
- Add the Madeira wine.
- Dissolve the cornstarch in the water and thicken the sauce.
- Season with salt, pepper and Espelette pepper.
- Add the raspberries at the last minute.
- Set aside and keep warm.
- Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
- Season the breasts with salt and pepper.
- Sear for about 2 minutes on each side.
- Place the chicken breasts on a cooking sheet.
- Cook in the oven for 12 to 15 minutes, depending on the size of the breasts.
- Top with sauce.
- Serve hot with buttered tagliatelle and green beans.
