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Instructions |
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Dredge chicken in flour; saute in butter and oil.
Remove chicken from pan and set aside.
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Add raspberry vinegar to pan and bring to a boil.
Add chicken and chicken stock and simmer 10-15 minutes. Remove chicken again and keep warm.
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Boil the vinegar and stock over high heat until it thickens like cream. Add whipping cream to thickened stock and vinegar and allow to thicken over medium heat, stirring frequently. Return chicken to sauce.
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Serve chicken over rice or pasta amd garnish with fresh raspberries.
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Originally Submitted
11/27/2010
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