Title: Chicken with raspberry vinegar (bonnie stern)
 Categories: Chicken, Main dish, Canadian
      Yield: 6 Servings
 
      3    Chicken breasts, split,
           ;skinned & boned
           All purpose flour
      3 tb Unsalted butter
    1/2 ts Dried rosemary, or 2Tb fresh
    1/3 c  Raspberry vinegar
      2 tb Unsalted butter
      4 oz Snow peas
      1 lb Cherry tomatoes
 
  1. Preheat the oven to 200F/90C
  
  2. Slice the chicken into strips
  
  3. Shake the chicken strips with flour in a large sieve over a bowl
  (so that the excess flour gets sifted away)
  
  4. In a large skillet, heat 3 tbsp butter. Add the chicken pieces and
  cook, stirring constantly, until cooked through. This should not take
  long as the the pieces are small and brest meat is very tender. While
  the chicken is cooking, season with salt, pepper, and rosemary. (You
  may have to cook the chicken in two batches.)
  
  5. Remove the chicken to a serving platter and keep warm in oven.
  
  6. Discard any fat left in skillet and return to medium heat. Add the
  vinegar and cook until it is reduced to a few tablespoons. Scrape the
  bottom of the pan to remove any bits of the chicken. (This deglazing
  will add a lot of flavour to the sauce). Pour the sauce over the
  chicken.
  
  7. Return the pan to the heat and add 2 tbsp butter. Add the snow
  peas and cook for 2 minutes. Add the cherry tomatoes and cook until
  just heated through. Season with salt and pepper. Arrange around the
  outside edge of the chicken for a garnish.
  
  From the CKFM Bonnie Stern Cookbook, Random House of Canada, 1987 ISBN
  0-394-22022-1
  
  typos by Bert Christensen