Raspberry Chicken.

Served here with seasoned bulgar and broccoli.

Here is an incredibly easy dish that will impress anyone. Fresh raspberries are typically available year round, but if you can find fresh ones that are actually local, and in-season, even better. Serve this with couscous, rice, pasta, bulgar or whatever...and maybe a salad or veggies. The recipe serves two. The sauce can also be made ahead and refrigerated for up to a week or so.

Ingredients:

1/4 cup white wine vinegar (red works too in a pinch)
1/4 cup natural raspberry preserves, seedless*
2 Tablespoons water
2 Tablespoons soy sauce or Bragg Seasoning
1/4 teaspoon red pepper flakes

1 Tablespoon of oil
2 boneless, skinless chicken breasts, sliced thick
1-2 shallots, peeled and sliced
A few fresh raspberries

*If you have preserves with seeds, heat in a microwave first until thin and smooth, then mix with the vinegar and water. Pass through a strainer/sieve to remove seeds, and continue.

Whisk first four ingredients together until smooth. Add the pepper flakes and set aside.

Heat oil in a frying pan over medium heat until hot. Stir-fry chicken and shallots until chicken is cooked through. Transfer chicken to a plate and leave the shallots in the pan. Add the raspberry sauce to the pan and continue to simmer, scraping up any bits from the bottom, until sauce thickens to your liking. Add the fresh raspberries to the sauce and stir for a few seconds. Plate the chicken and pour sauce over. Finish with a bit of salt and pepper.  Enjoy!