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Chicken with Raspberry Vinegar

4 servings
4 each boneless chicken breasts, skinless
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots, minced
1/3 cup chicken stock
1/4 cup raspberry vinegar
1/3 cup heavy cream
salt & pepper to taste

Heat butter and oil over medium heat in a large saucepan.
Add chicken and lightly brown on each side. Remove from
pan and set aside. Add minced shallot and chicken stock.
Simmer for 3 minutes. Add raspberry vinegar. Bring to
boil and cook, stirring until mixture thickens. Stir in
cream and return chicken to pan. Heat for 1 minute to
warm chicken, turning pieces to coat them with sauce.
Season to taste with salt and pepper.



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