Rosemary Raspberry Chicken
by Patricia S in User ContributedA wonderful combination of rosemary and chicken, with cherry tomatoes, crisp snow peas and a hint of tangy raspberry vinegar.
A wonderful combination of rosemary and chicken, with cherry tomatoes, crisp snow peas and a hint of tangy raspberry vinegar.
To prepare the chicken, cut into 2" cubes and dust lightly with flour. Heat a non stick pan to medium and when hot add the olive oil. Season the chicken with the rosemary, salt and pepper and cook on all sides for about 4 minutes or until lightly golden on all sides. Remove and keep warm.
Add the vinegar, stock and wine to the pan and bring to a gentle boil, scraping the bottom to loosen all the flavorful bits. Let sauce reduce slightly.
Return the chicken to the pan and toss to coat well with the sauce. Cook an additional 1 -2 minutes to heat throughout. Season to taste.
Transfer to a clean serving platter and keep warm.
To cook the vegetables, heat the pan again to medium high heat. Add remaining oil to pan. Add snow peas and cook for 1 - 2 minutes. Add tomatoes and cook until heated through, approximately 2 minutes or so. Pan toss frequently to cook evenly.
Arrange the tomatoes and snow peas over chicken or to the side. Finish with a splash of raspberry vinegar and serve.
This is one of our favorite dishes. You may want to experiment with the amounts as not all people may like the amount of rosemary or vinegar I use, but I hope you will give it a try like this first as I think it will surprise you. Hope you enjoy!
