Chicken breast with raspberry sauce

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!