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Chicken with Raspberry Vinegar Sauce

 

23

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

50

min

 

Ingredients

3 tablespoons butter
1 tablespoon vegetable oil
1 whole chicken
cut up
*
¾ teaspoon salt
¾ cup raspberry vinegar
1 ¼ cups chicken broth
good quality
1 ¼ cups whipped cream
salt
to taste
*
black pepper
to taste
*

Directions

Heat butter and oil in large skillet.

Add chicken and sauté on all sides until golden brown.

Remove from skillet using tongs and sprinkle with salt.

Set aside.

Drain off fat and return skillet to heat.

Deglaze pan by adding ¾ cup raspberry vinegar.

Return chicken to pan, add stock and simmer covered until chicken is tender and juices run clear.

Transfer chicken to serving platter and keep warm.

Bring liquid in pan to boil, then reduce heat and cook until sauce is consistency of light cream.

Add cream and reduce sauce again.

Add additional vinegar, salt and pepper to taste.

Stri in juices that have accumulated on platter.

Pour sauce over chicken and serve.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 18481% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 635mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 0%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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