| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main, Dishes | 4 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | tb | Oil |
| 4 | Chicken breasts, boned & skinned | |
| 1/2 | c | Scallions or shallots, minced |
| 1/2 | c | Raspberry or Blueberry Vinegar |
| 1/2 | c | Chicken broth |
| 1/2 | c | Heavy cream |
| 1/2 | c | Any berries |
INSTRUCTIONS
Heat the butter and oil over medium heat in a large frying pan until the butter starts to foam. Add the chicken and cook for a few minutes, until light brown on both sides. Remove the chicken from the pan, then lower the heat and cook the scallions or shallots in the same butter and oil for about 10 minutes, stirring often. Now stir in the vinegar, turn the heat up to medium-high, and cook, scraping, until the vinegar has been reduced to about a quarter of its previous volume. Turn the heat back down and add the chicken broth and cream. Simmer, stirring frequently, for 2 or 3 minutes, then put the chicken back in the pan and continue to simmer, stirring and basting, until the chicken is tender and the sauce has thickened a bit--5 or 6 minutes should do it. Stir in the berries and cook for just a minute or two more. NOTES : This is WONDERFUL! Use either blueberry or raspberry vinegar and any berries available. They don't have to be fresh--frozen blueberries or raspberries (unsweetened) straight from the freezer work well. Posted to EAT-L Digest 13 Dec 96 Recipe by: Making & Using Flavored Vinegars-Glenn Andrews From: Shari Higbee <Smittyx2@AOL.COM> Date: Sat, 14 Dec 1996 17:11:45 -0500
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