Carrie-Lou Salter > wrote in message
...
> Hey all,
>
> Was just reading a thread where Dog3 posted about his signature dish,
> lasagna. I would consider my signature dish Chicken Parmesan *recipe
> follows*. I was just wondering what everybody else considers their
signature
> dish(s).
>
SNIP to save space.

Raspberry Chicken, originally from the Silver Palate Cook Book. However,
I've made one or two adjustments and changes. over the years One being
taking out the tomatoes, and the other adding sliced mushrooms. It's one of
those recipes I think I could make under general anesthestia. I can just as
easily make it for four as for two:

Raspberry Chicken:
2 to 4 boneless chicken breast halves. (You can get boneless and skinless,
but as they're a dollar more per pound, I just get them with skin and remove
it myself for free.)
2 TBS butter
Two slices of yellow onion chopped up, but not too fine.
8-12 mushrooms, sliced (Depends on how much you like mushrooms.)
4 TBS raspberry vinegar, or
3 TBS raspberry vinegar and 1 TB Chambord black raspberry liqueur.
1 box fresh raspberries.
1/4 cup chicken broth
milk, half and half or cream, depending on your sin index
Salt and pepper to taste

Melt the butter in a large skillet and gently brown the chicken breasts over
medium heat. Add the chopped onion and mushrooms, and cook them until
they're tender. Add the raspberry vinegar/Chambord and, and then the washed
raspberries, and chicken broth. Lower the heat, and allow to simmer for
about 20 minutes. If you want more sauce, just add more broth. As for the
milk, add it last, and toward the end of the cooking time. You want the
sauce to be opaque and pinkish, but the amount to add is really a matter of
personal taste. Experiment. The milk does tend to curdle, and while this
does not spoil the dish, it's less than attractive. Usually I go with half
and half, unless I'm in a VERY self-indulgent mood.
This is not something you want to serve to your cardiologist and fresh
raspberries are pretty expensive in the winter. But this is an easy,
delicious and savory meal to eat when you've had a less than delightful
week--in short, comfort food. I serve it over rice, with a green vegetable,
or a salad. I've also tried the variation of omitting the raspberries and
substituting balsamic vinegar for the raspberry vinegar, which is also very
good. Sherry vinegar would probably be delicious too.

Melissa