Chicken Breast Supreme with Raspberry Sauce

Ingredients

• 4 chicken breast fillets (suprême, with skin and wing bones)
• Salt
• Pepper (freshly ground)
• 6 tbsp softened butter
• 1 tbsp Fresh thyme leaves
• 1 Shallot
• 150 g raspberries
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• fresh thyme for garnish

Instructions

1. 1.

   Preheat the oven to 210°C (410°F) with both top and bottom heating.

2. 2.

   Wash the chicken breasts and pat dry with paper towels. Season with salt and pepper. Heat 1 tbsp butter in a pan and sear the chicken breasts on all sides. Place them skin-side up in a baking dish, brush with 4 tbsp butter, and sprinkle with thyme. Bake for about 17 minutes.

3. 3.

   Meanwhile, peel and finely dice the shallot. Rinse the raspberries. In a small pot, heat the remaining 1 tbsp butter and sauté the shallots until translucent. Add sugar and caramelize. Add the raspberries, deglaze with vinegar, and simmer gently for about 7 minutes. Blend with an immersion blender.

4. 4.

   Slice the cooked chicken breasts into strips and arrange on plates. Drizzle with raspberry sauce and garnish with fresh thyme.