Raspberry Chicken

1. 1

   Melt butter and brown chicken on both sides over medium-high heat.

2. 2

   Remove from skillet.

3. 3

   Add onion to the drippings in the pan and cook, covered, over low heat until tender, about 15 minutes. Add vinegar; raise heat and cook, uncovered, until vinegar is reduced to a syrupy spoonful.

4. 4

   Whisk in chicken stock and simmer about 1 minute.

5. 5

   Return chicken to skillet and simmer gently in sauce, basting often, until done.

* Per serving · 4 servings · Values may vary.

No additional tips available.