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Categories:
ground beef bread crumbs onion cornstarch allspice egg light cream salt oil flour water red wine salt pepper chicken breasts sweet butter yellow onion raspberry vinegar chicken stock heavy cream tomatoes fresh raspberries
Viewed: 88 - Published at: 8 years agoIngredients
- 1 lb. ground beef
- 1/2 c. fine bread crumbs
- 1 small onion, minced
- 3/4 tsp. cornstarch
- dash of allspice
- 1 egg, beaten
- 3/4 c. light cream
- 3/4 tsp. salt
- 1/4 c. oil
- 3 Tbsp. flour
- 2 c. water
- 1 c. dry red wine
- 2 beef bouillon cubes
- 1/2 tsp. salt (additional)
- 1/3 tsp. pepper
- 2 whole boneless, skinless chicken breasts (about 2 lb.)
- 2 Tbsp. sweet butter
- 1/4 c. finely chopped yellow onion
- 4 Tbsp. raspberry vinegar*
- 1/4 c. chicken stock or canned chicken broth
- 1/4 c. heavy cream or Creme Fraiche
- 1 Tbsp. canned crushed tomatoes
- 16 fresh raspberries (optional)
Method
- Cut each chicken breast into halves along the breastbone line. Remove the filet mignon, the finger size muscle on the back of each half.
- Reserve for another use.
- Flatten each breast half or supreme by pressing it gently with the palm of your hand.
