I came up with the idea of this dish while we were out hiking a couple of weeks ago. We came across a patch of wild raspberries, and I decided that I wanted to incorporate them into a dish that week. The raspberry coulis is more savory than sweet, and pairs well with the basil. It does make a little over a cup of sauce, but the leftovers freeze well. I freeze it in 2 tbsp cubes and reheat it as we need it.
Chicken with Wilted Basil and Savory Raspberry Coulis
- 4 chicken breasts, cut into cutlets
- 1/4 cup flour
- 1 tbsp chicken seasoning
- 3 tbsp oil
- 12 oz raspberries // They can be frozen, just make sure that they weren’t frozen in syrup
- 1/4 cup sugar // If you want a slightly sweeter sauce, use 1/2 cup sugar
- 1 tbsp flour
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 cup white vinegar
- 1 tbsp lemon juice
- 1 tbsp butter
- On a plate, combine flour and chicken seasoning. Place the chicken in the flour so it is lightly covered.
- In a large pan, heat the oil over medium-high heat. In batches, cook the chicken, turning once until the chicken is fully cooked through, or reaches an internal temperature of 165 degrees.
- In a medium pot, combine the raspberries, sugar, ginger, cloves, nutmeg, vinegar, and flour. Place over medium heat and bring to a simmer. Continue simmering until thickened.
- Let the sauce cool for about 5 minutes, then smash the berries with the back of a spoon. Pour through a fine mesh sieve to remove any solids. You can add a couple of drops of water to the sauce if it is too thick to pour through the sieve.
- Once strained, whisk in lemon juice and butter.
- To plate: Place the chicken on the plate. Place a handful of basil leaves in the pan that you cooked the chicken in and let the residual heat cook them until wilted, about 30 seconds. Place wilted basil over the chicken, and drizzle with sauce.