Chicken with 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.