posted on Jun, 19 2019 @ 03:56 PM
Found this recipe in "A Taste of New England", Junior League of Worcester Inc., 1990
3 Chicken Breasts Boned and Skinned
2 Tablespoons butter
1/4 finely chopped onion
4 Tablespoons raspberry Vinegar
1/4 cup chicken broth or stock
1/3 cup sour cream
1 tablespoon tomato paste
1/4 cup frozen raspberries
Cut breasts into supremes or fingers (2-3 to each half-breast). Saute in butter, turning often. The chicken should be partially cooked and slightly
brown. Set aside in 250 Deg F Oven. Add onion to pan fat and cook until tender. Then add vinegar and chicken broth and reduce slightly. Cool sauce for
about 5 minutes. Over a very low heat, whisk sour cream and tomato paste-do not over cook. Add raspberries. At this point you can set aside. Keep
chicken covered with foil and warm. To serve, put chicken on platter, pour on sauce. Garnish with 1/2 cup of fresh raspberries or chopped parsley.
Question; How long do I cook the chicken in the oven? or is it assumed the chicken is cooked sufficient before putting in oven that by the time you
finish the rest of the preparation the chicken will be "done".