Chicken with raspberry vinegar sauce
( SERVES 4 )

Regional Newspapers 4/9/2012

see more recipes by
Jan Bilton

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Surprise your guests with the tangy treat of chicken laden with raspberry vinegar sauce.

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1 tsp	Cornflour
2 tbsp	Water

Cut breasts in half lengthwise and put in a plastic bag.
Whisk the vinegar, two tablespoons of the olive oil, mustard, spring onion and pepper until well combined.
Pour over the chicken. Move it around until well coated. Refrigerate for at least one hour.
Preheat the oven to 180 degC.
Heat the remaining oil in a small heavy frying pan.
Pat the chicken dry. Pan-fry for about two minutes on each side, until lightly coloured.
Place in a small oven dish. Cover and place in the oven for five minutes.
Meanwhile, add the marinade to the pan and bring to the boil. Reduce the heat. Add the raspberries and heat through. Sweeten with honey or sugar if required.
Thicken, if preferred, with the cornflour mixed to a paste with the water. Heat gently until thick.
Slice each chicken breast into four or five pieces. Arrange on serving plates.Top with the raspberry sauce.