Raspberry Chicken

Raspberry Chicken

  • 4 skinless, boneless chicken breasts, split
  • 2 Tbsps flour
  • 1-1/2 Tbsps butter
  • 1 Tbsp vegetable oil
  • 6 Tbsps raspberry vinegar
  • ½ to ¾ cup chicken broth
  • ½ cup heavy cream
  • Fresh raspberries to garnish

Coat chicken with flour. Melt butter in large skillet; add oil. Brown chicken, turning once. Add vinegar and broth to skillet; stir over low heat until combined. Simmer, uncovered, until chicken is done, about 12-15 minutes. Remove chicken to serving platter and keep warm. Add cream to skillet; boil sauce until slightly thickened, about 10 minutes, stirring occasionally. Pour sauce over chicken; garnish with fresh raspberries (and watercress, if desired). Serve at once.  Boneless pork chops may also be used for this recipe.



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