Ingredients:
- 3 tablespoons butter
- 8 chicken breasts, skinned and boned
- 2 tablespoons oil
- 1/2 cup raspberry vinegar
- 1 1/4 cup chicken stock
- 1 1/4 cup whipping cream
Preparation:
- dredge chicken in flour
- saute chicken in butter and oil
- remove from pan and set aside
- add raspberry vinegar to pan and bring to a boil
- remove from heat and add chicken and chicken stock
- simmer 15 to 20 minutes
- remove chicken; set aside and keep warm
- boil liquid over high heat until it has thickness of cream
- add whipping cream and allow to thicken over medium heat
- serve over chicken.
First Made:
2003-09-23
2003-09-23