Ingredients:
- 2-3 boneless skinless chicken breast halves
- 2 tablespoons flour
- 1 tablespoon butter
- 1/2 tablespoon canola oil
- 5-6 T chicken broth
- 6 T raspberry vinegar (or balsamic vinegar)
- 2 T heavy whipping cream
-1-2 drops red food coloring (optional)
- fresh raspberries
Directions:
Coat chicken with flour. Melt butter with oil in a large skillet. Brown chicken; turning once. Add broth and vinegar to the skillet.
Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until chicken juice runs clear.
Remove chicken to serving platter when cooked to 160 degrees. Add cream to skillet and warm.
- fresh raspberries
Directions:
Coat chicken with flour. Melt butter with oil in a large skillet. Brown chicken; turning once. Add broth and vinegar to the skillet.
Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until chicken juice runs clear.
Remove chicken to serving platter when cooked to 160 degrees. Add cream to skillet and warm.
If it's kind of grey looking, perhaps because of the drippings getting extra brown or the vinegar being older or cloudy, adding red food coloring can really improve the appearance. Serve sauce with chicken. Garnish with fresh raspberries.
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