Chicken with Raspberry Vinegar

30 minutes Prep: 10 minutes Cook: 20 minutes

285 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	each	chicken breasts	whole, boned and skinned
2	tablespoons	vegetable oil
6	tablespoons	butter
2	tablespoons	shallots	or onion, chopped
6	tablespoons	raspberry vinegar

Directions

Bone and skin chicken breasts.

Lay flat and slice parallel to board into two filets each.

Sprinkle each side with salt and pepper.

Heat oil and butter in sauce pan, sauté chicken breasts for a few minutes on each side until opaque.

Set aside and keep warm.

Sprinkle shallots in pan, sauté for a few seconds, then add raspberry vinegar and 4-6 tbs water.

Stir well to loosen all cooking residue.

Cook for one minute, return breasts to pan and continue to cook until done (another few minutes), turning once.

Serve immediately with sauce.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 122g

Amount per Serving

Calories 285 59% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 9.0g	43%
Trans Fat 0.0g
Cholesterol 103mg	34%
Sodium 145mg	6%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 27.0g	54%

Vitamin A	8%		Vitamin C	0%
Calcium	2%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Walnuts: Page 7

Last Recipes Viewed

Recipe Bite

Thanksgiving - "Fish on Thanksgiving"

by Josh Khan

This past Thanksgiving, I went to the annual holiday dinner my whole family attends. Everything seemed to be the same, aunt and uncles were sharing stories,...