Chicken breasts with raspberries

4 Servings

Quantity Ingredient
8 \N Skinless; boneless chicken breast halves; pounded to 1/4\" thickness
\N \N Salt & freshly ground pepper
4 tablespoons Butter
¼ teaspoon Raspberry or red wine vinegar
1 cup Unsalted chicken stock; or 1/2 c. canned broth diluted with 1/2 c. water
3 tablespoons Raspberry brandy (framboise) NO SUBSTITUTIONS
½ pint Fresh raspberries

From: Laura Hunter <LHunter722@...> Date: Wed, 31 Jul 1996 14:07:28 -0400 This recipe is from the "365 Ways To Cook Chicken" cookbook.

Season chicken with salt & pepper. In a large frying pan, melt 2 T. of the butter over medium heat. Add chicken breasts and cook 3 minutes a side, until tender and opaque; do not brown. Remove to a serving platter and cover with foil to keep warm. Add vinegar to pan drippings and boil about 2 minutes until reduced to about 1½ T. Add stock and raspberry brandy; boil until reduced by half, about 5 minutes. Remove from heat and swirl in remaining 2 T. butter. Gently stir raspberries into sauce. Pour over chicken anbd serve. Serves 4.

EAT-L Digest 30 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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