Raspberry Chicken From: CA Wine lovers Cookbook
4 Chicken Breasts boneless skinless Salt to taste
2 Roma Tomatoes peeled, seeded, & chopped ½ cup heavy cream
1 shallot chopped 1 tsp Tarragon
1 clove Garlic pressed 1 ½ tsp raspberry vinegar
1 Tbsp Butter White Pepper to taste
½ cup Chenin Blanc wine

Season chicken breasts with salt and pepper and saute in butter until browned on both sides. Add tarragon, shallots, garlic, and wine. Cover and simmer for 15 minutes. Remove chicken and add vinegar to pan. Deglaze and reduce by half. Add tomato and heat through. Add cream and slightly thicken. Serve over chicken breasts.
Serves 4
Pts 9