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Sam Storms

    • Chicken With Raspberry Vinegar

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Poultry 6 Servings

    INGREDIENTS

    6 Whole chicken breasts
    Boned and skinned
    2 T Oil
    6 T Butter
    2 T Chopped shallots/onion
    6 T Raspberry vinegar

    INSTRUCTIONS

    Bone and skin chicken breasts.  Lay flat and slice parallel to board
into two filets each. Sprinkle each side with salt and pepper.  Heat
oil and butter in sauce pan, saute chicken breasts for a few minutes
on each side until opaque.  Set aside and keep warm. Sprinkle  shallots
in pan, saute for a few seconds, then add raspberry vinegar  and 4-6
tbs. 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.  Typed for
you by Loren Martin, Cyberealm BBS Watertown, NY  315-786-1120  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    A Message from our Provider:

    “When you get to your wit’s end, you’ll find God lives there.”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 240
    Calories From Fat: 161
    Total Fat: 18.2g
    Cholesterol: 79.3mg
    Sodium: 44.1mg
    Potassium: 165.2mg
    Carbohydrates: <1g
    Fiber: 0g
    Sugar: <1g
    Protein: 17.9g


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