Ingredients (4 servings)
Chicken breast fillets
Raspberry sauce
200 g raspberries, fresh or frozen. Set aside some for garnish
200 ml of homemade broth
1 medium onion
50 ml berry vinaigrette (3 tablespoons)
Salt
Extra virgin olive oil
Potatoes
Small potatoes, in quantity enough for 4 people
50 g butter
Dill, ground black pepper and salt to taste
Garnish
Some mint leaves and raspberries
Directions
Raspberry sauce
Chop the onion and brown it in a saucepan with a good splash of olive oil. When onion is golden add raspberries, stir well for a minutes.
Add the homemade broth and the vinaigrette, bring to a boil and let it simmer for a while, until the desired consistency is reached. Add a pinch of salt.
Blend the sauce and reserve on low heat.
Potatoes
While the sauce is done you can prepare the potatoes.
Wash well and dice the potatoes.
In a pan put the butter over medium heat, add the potatoes when butter is melted and season with salt.
Stir frequently until potatoes are golden. When potatoes are done season with black pepper and sprinkle with dill and set aside.
Finally brush the chicken with olive oil, season with salt and grill until is cooked through.
Plate the chicken with the raspberry sauce, garnish with some mint leaves and raspberries.
Serve immediately and enjoy!
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