Chicken With Raspberry Ginger Sauce(Serves 4)

1. 1

   Heat butter with oil in large skillet or wok.

2. 2

   Add chicken and saute on all sides until golden.

3. 3

   Remove from skillet and sprinkle with salt and pepper.

4. 4

   Set aside.

5. 5

   Drain excess fat and return to skillet to heat.

6. 6

   Deglaze pan by adding 3/4 cup raspberry vinegar. Return chicken to pan.

7. 7

   Add stock and simmer, covered, until chicken is tender and juices run clear with pricked with a fork. Transfer chicken to a serving

8. 8

   platter and keep warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.