The article "Pimentos Grilled Chicken with Raspberry Butter Sauce" talks about family, it was written by Peter Lenkefi.
4 Boneless, skinless chikcen 3 tb Raspberry wine vinegar
Breasts (approx 1 1/2 lbs) 2 ts Raspberry jam 5 tb Unsalted
butter 1 tb Red wine 1/2 sm Shallot, chopped Salt and pepper 2
tb Pesto 1/4 c Fresh raspberries 1/4 ts Tarragon (optional)
Print Source: Toronto Daily Star, Starweek, "Chef's Showcase"
Recipe Source: Pimentos, 120 Brock St.N, Whitby, Ontario Cook
the chicken on a grill or under a really hot broiler 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 sauteed in a frying pan.) Set aside. In a large frying pan
over moderately low heat, melt butter and saute shlalot 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.
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