Chicken with Raspberry Vinegar
Chicken with Raspberry Vinegar recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
chicken breasts
whole, boned and skinned |
*
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | tablespoons |
butter
|
|
| 2 | tablespoons |
shallots
or onion, chopped |
|
| 6 | tablespoons |
raspberry vinegar
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
whole, boned and skinned |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 9E+1 | ml |
butter
|
|
| 3E+1 | ml |
shallots
or onion, chopped |
|
| 9E+1 | ml |
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.
