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