Raspberry Vinegar Chicken Breasts

1. 1

   In a large saucepan, heat the butter or margarine and oil over medium heat.

2. 2

   Add the chicken and brown lightly on each side.

3. 3

   Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.

4. 4

   Add the shallots and the chicken stock to the pan.

5. 5

   Simmer for 3 minutes.

6. 6

   Add the raspberry vinegar.

7. 7

   Bring all to a boil and simmer, stirring, until the mixture thickens.

8. 8

   Stir in the cream and return the chicken to the pan.

9. 9

   Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce.

10. 10

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.