Raspberry Chicken

By dkosik

Ingredients

• 3 T. butter
• 8 skinless, boneless chicken breasts
• 2 T. cooking oil
• 3/4 c. raspberry vinegar
• 1 1/4 c. chicken stock
• 1 1/4 c. whipping cream

Preparation

Step 1

Put flour in plastic bag. Put chicken in with flour, close top of bag and shake to coat chicken with flour. Heat skillet. Add oil and then butter. Add chicken pieces and cook 10 minutes on each side. Put chicken on a plate. Add raspberry vinegar to pan and bring to a boil. Remove vinegar from heat and add chicken and chicken stock. Return to the burner, cover and simmer 15-20 minutes. Remove chicken (cover with foi land place in oven where it will stay warm). Bring liquid to boil over high heat until it thickens slightly. Add whipping cream or yogurt and allow to thicken over medium heat (doesn't thicken much). Serve with chicken.