Pimentos' Grilled Chicken With Raspberry Butter Sauce

Recipe Ingredients

4		Boneless - skinless chicken
		Breasts - (approx 1 1/2 lbs)
5 tablespoons	75ml	Unsalted butter
1/2 tablespoon	7.5ml	Shallot - chopped (small)
2 tablespoons	30ml	Pesto
1/4 teaspoon	1.3ml	Tarragon
3 tablespoons	45ml	Raspberry wine vinegar
2 teaspoons	10ml	Raspberry jam
1 tablespoon	15ml	Red wine
		Salt and pepper
1/4 cup	59ml	Fresh raspberries
		(optional)

Recipe Instructions

Cook the chicken on a grill or under a very hot grill in the oven for about 3 to 5 minutes on each side, depending on their thickness and the intensity of the heat. (The chicken can also be sauteeed in a frying pan.) Set aside.

In a large frying pan over moderately low heat, melt butter and sautee shallot until translucent, but not browned. Add pesto, tarragon, vinegar, jam and wine, season with salt and pepper, and stir to combine well.

Add the chicken and raspberries and cook on low heat for about 5 minutes, turning the chicken occasionally, to heat through and blend the flavors.

Serve accompanied by pasta.

Source:
Pimentos, Whitby, Ontario

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