Raspberry chicken

Yield: 6 servings

Measure Ingredient
\N \N -Christin Stuart-MBKP88B
6 \N Chicken breast
18 ounces Raspberry puree
6 ounces Brandy
6 \N Squeeze fresh lemon
6 dashes Nutmeg
6 ounces White vinegar
3 teaspoons Shallots
6 ounces Sour cream (opt)

Brown chicken on both sides until ¾ of the way done. Remove chicken from the pan and deglaze with brandy. Add the remaining ingredients and reduce by ½. add the chicken and continue to cook quickly until done

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