Very Raspberry Chicken

Infused with a strong raspberry flavor, this chicken dish uses both preserves and fresh raspberries to create a delectable entrée for berry lovers. It's also quick and easy to make. Always pluses in my book. The original recipe is courtesy of Betty Crocker.

My grandmother loves raspberries and showed me a recipe for raspberry chicken recently that made me drool a little just reading it. Since I had two bags of frozen chicken in the freezer (that's what happens when you forget what's in your freezer from one week to the next), I decided it was something I needed to make right away. I was rewarded for my effort with raspberry flavored deliciousness.

One warning, though: The raspberry flavor is very strong, so if you aren't crazy about raspberries, this dish may not be for you.

4 chicken breasts, boneless and skinless

½ cup yellow onion, chopped

½ cup raspberries perserves

2-3 dozen raspberries

2 Tbsp olive oil

2 Tbsp balsamic vinegar

1 Tbsp raspberry Schnapps (or other raspberry liqueur), optional

Dried thyme

Salt

Pepper

Chicken paillard

Chicken paillard is used for this recipe. Don't worry if you're not familiar with the term "paillard." Most people aren't. It's a French word that basically just means thinly sliced meat. You don't need to slice your chicken breasts for this recipe, however. You do need to pound the ever-loving..er..chicken out of them.

Making chicken paillard is simple. Just place a chicken breast in a resealable plastic bag or between two sheets of plastic wrap. Then take a meat mallet, rolling pin, or long heavy can (I've used canned asparagus spears for this), and pound on the chicken.

Feel free to take out any pent up frustrations on the helpless piece of poultry, but make sure you are paying enough attention that you are pounding it evenly, and that you stop when the meat is about an inch thick. Also, be careful not to be too forceful with your pounding or you might pound a hole in the meat, which you obviously don't want.

So, other than taking out pent up frustration on your dinner, what's so great about this chicken paillard thing? Chicken paillard increases the surface area of the chicken, so the meat cooks faster, allowing you to get to the best part of the cooking project--eating it--more quickly. Also, it looks larger on the plate, so smaller portions seem to be bigger, which helps not only for those on a budget but also for those watching calories.

1. Mix liqueur (if using), preserves, and vinegar until smooth, breaking up clumps of preserves as you mix.

2. Heat oil in frying pan or skillet on medium-high.

3. Season chicken paillard with salt, pepper, and thyme. Just sprinkle some of each seasoning over both sides of the breasts.

4. Sauté chopped onions in pan 2-3 minutes. Stir frequently.

5. Add chicken breasts and fry for 4-5 minutes. Turn and fry an additional 4-5 minutes. Remove onto individual plates.

6. Pour raspberry mix into pan. Simmer, stirring, for 2-3 minutes to thicken.

7. Pour sauce over chicken and then top with 6-7 raspberries. Serve warm.

Although you can make this dish in a frying pan, skillets are great additions for any kitchen. If you don't already own one, you should pick one up.