Melt oil and butter together and saute chicken breasts over medium high heat for 5-10 minutes on each side. (Do not overcook.)
Transfer to a plate and keep warm.
Add the green onions to the pan and cook gently for 1 minute. Stir in the raspberry vinegar, then quickly stir in the heavy cream. Let boil for 1 min, then season with S+P.
Spoon sauce over chicken and serve over rice.
NOTE: Double the sauce to have plenty to serve over rice. This would also work well using chicken tenders substituting 3 tenders for one average breast.
Originally Submitted
10/11/2007
0 Out of 5 from
0 reviews
You can add this Raspberry Chicken recipe to your own private DesktopCookbook.
