Chicken With Raspberry Vinegar

1. 1

   Place each chicken breast half between 2 pieces of clear plastic wrap; pound to 1/8-inch thickness.

2. 2

   In heavy skillet, melt 1 tablespoon of butter until sizzling.

3. 3

   Add chicken breasts; cook on each side about 2 minutes or until chicken is no longer pink. Transfer to heated platter.

4. 4

   Add remaining 1 tablespoon butter, onion and mushrooms to skillet.

5. 5

   Cook, stirring constantly, about 1 minute.

6. 6

   Stir in vinegar, brown sugar and soy sauce.

7. 7

   Heat until blended and bubbly.

8. 8

   Add sour cream; stir until well blended and heated through.

9. 9

   Pour over chicken breasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.