| 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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