James Beard'S Raspberry Chicken

Directions

1. 1
   In large nonstick skillet, melt butter over medium heat.
2. 2
   Add chicken breasts; cook 5 minutes until golden brown.
3. 3
   Turn and cook an additional 5 minutes.
4. 4
   Add water and shallots.
5. 5
   Reduce heat to medium-low and cook 10 minutes.
6. 6
   Remove chicken from skillet; keep warm.
7. 7
   Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
8. 8
   Stir in tomatoes, tomato paste and chicken stock.
9. 9
   Simmer until sauce thickens slightly.
10. 10
    Return chicken to pan, turning to coat well.
11. 11
    Reduce heat to low; cook 10 minutes.
12. 12
    Arrange chicken pieces on a warm serving platter; pour sauce over the top.
13. 13
    Sprinkle with raspberries and chopped chives.