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