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🍽️ Chicken breast supreme with raspberry sauce

408 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (Supreme, with skin and wing bone)
• salt
• pepper (from the mill)
• 6 tbsp soft 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 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken breasts and pat them dry with kitchen paper.
3. 3. Season the meat with salt and pepper.
4. 4. Heat 1 tablespoon of butter in a pan.
5. 5. Fry the chicken breasts on all sides.
6. 6. Place the breasts in a baking dish with the skin side facing up.
7. 7. Brush the breasts with 4 tablespoons of butter.
8. 8. Sprinkle thyme over them.
9. 9. Bake the chicken in the oven for about 17 minutes.
10. 10. Peel the shallot during this time and dice it finely.
11. 11. Pick the raspberries of any stems.
12. 12. Heat 1 tablespoon of butter in a small saucepan.
13. 13. Fry the shallots until translucent.
14. 14. Add the sugar and let it caramelize.
15. 15. Add the raspberries.
16. 16. Deglaze with vinegar.
17. 17. Simmer the sauce for about 7 minutes on low heat.
18. 18. Puree the sauce with a hand blender.
19. 19. Slice the chicken breasts.
20. 20. Arrange the slices on plates.
21. 21. Drizzle the raspberry sauce over the meat.
22. 22. Garnish the dish with fresh thyme.

Nutrition per serving

• kcal: 408
• Protein: 48 g · Fett/Fat: 20 g · Carbs: 8 g