Trisha Yearwood Shares Recipe from New Cookbook “Trisha’s Table”

Country superstar Trisha Yearwood just released her 3rd cookbook, Trisha’s Table: My Feel-Good Favorites For A Balanced Life, on Tuesday, March 31.  The cookbook holds over 100 recipes and gives an insight to Yearwood’s look on food and life.  Husband Garth Brooks shares the foreword on Trisha’s new collection of recipes.

One of Trisha’s favorite dish is Raspberry Chicken.  The recipe is included in Trisha’s Table: My Feel-Good Favorites For A Balanced Life, but we have the recipe below for you to check out courtesy of Clarkson Potter. 

Pick up Trisha’s Table: My Feel-Good Favorites For A Balanced Life at a retail store near you or at www.trishayearwood.com.  The cookbook will make for a beautiful gift, especially with Mother’s Day right around the corner.

Raspberry Chicken
Courtesy of Clarkson Potter
Serves 4

Boneless, skinless chicken breast has been one of my go-to proteins in my quest to eat a more moderate diet, and it can get boring if I’m not creative. This raspberry chicken is so good—even though it’s a newer addition to my recipe box, not a family recipe—I cook it so often it feels like I’ve been making it for years! Fresh raspberries can be expensive (and not always so fresh looking), so frozen are fine to use in this easy sauté. It’s an elegant dish to share with company. I like to serve mine with a side of crisp green beans and fresh creamed corn. When I’m trying to drop a few pounds, I skip the breading step. You won’t miss it. I promise!

Ingredients
4 boneless, skinless chicken breast cutlets
Salt and freshly ground black pepper
½ cup all-purpose flour
¼ cup olive oil
1 large shallot, thinly sliced
4 garlic cloves, finely chopped
½ cup white wine
1 cup chicken stock
6 ounces cremini mushrooms, sliced (about 3 cups)
1 cup fresh or frozen raspberries
1 teaspoon freshly grated lemon zest
2 tablespoons salted butter
1 tablespoon balsamic vinegar

Directions
Season the chicken with salt and pepper. Place the flour in a large, shallow bowl. Dredge the chicken in it and shake off any excess.

In a large skillet set over medium heat, heat the olive oil until it shimmers, about 2 minutes. Add the chicken and sear until slightly brown, 2 to 4 minutes on each side. Remove from the skillet and set aside. Add the shallots and garlic to the same pan and cook for 1 minute. Add the wine and stock, and cook until reduced slightly, about 10 minutes. Add the sliced mushrooms, reduce the heat to low, return the chicken to the skillet, cover, and cook for 10 minutes. Stir in the raspberries, lemon zest, butter, and balsamic vinegar. Continue cooking, uncovered, until the butter melts, about 1 minute. If needed, add salt and pepper to taste. Transfer the chicken to plates and spoon the raspberry sauce and mushrooms over each piece.