| 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.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”