| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 8 | Skinless; boneless chicken breast halves; pounded to 1/4" thickness | |
| Salt & freshly ground pepper | ||
| 4 | tb | Butter |
| 1/4 | ts | Raspberry or red wine vinegar |
| 1 | c | Unsalted chicken stock; or 1/2 c. canned broth diluted with 1/2 c. water |
| 3 | tb | Raspberry brandy (framboise) NO SUBSTITUTIONS |
| 1/2 | pt | Fresh raspberries |
INSTRUCTIONS
From: Laura Hunter <LHunter722@AOL.COM> Date: Wed, 31 Jul 1996 14:07:28 -0400 This recipe is from the "365 Ways To Cook Chicken" cookbook. Season chicken with salt & pepper. In a large frying pan, melt 2 T. of the butter over medium heat. Add chicken breasts and cook 3 minutes a side, until tender and opaque; do not brown. Remove to a serving platter and cover with foil to keep warm. Add vinegar to pan drippings and boil about 2 minutes until reduced to about 1 1/2 T. Add stock and raspberry brandy; boil until reduced by half, about 5 minutes. Remove from heat and swirl in remaining 2 T. butter. Gently stir raspberries into sauce. Pour over chicken anbd serve. Serves 4. EAT-L Digest 30 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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