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Chicken with Raspberry Vinegar

 

Chicken with Raspberry Vinegar recipe
15

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

 

Ingredients

6 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 fillets 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 to 6 tablespoon 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 28559% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 145mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 54g
Vitamin A 8% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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