Serves 4
This is fast and delicious. The only hard part is finding raspberry vinegar, but most stores have it now.
4 boneless, skinless chicken breasts, pressed thin (with the handle of a large knife or the palm of your hand)
2 Tablespoons butter
1 small onion, chopped
4 Tablespoons raspberry vinegar
1/2 cup chicken broth
1/2 cup heavy cream (or half and half will do)
Melt butter in large frying pan over medium-high heat. Add the chicken and cook, about 3 minutes per side. Take the chicken out of the pan and set aside. Add the onion to the pan and cook over low heat, about 10 minutes. Raise the heat and add the vinegar. Cook uncovered, stirring occasionally until the vinegar reduces down to just a couple spoonfuls. Pour in the stock and cream and simmer about a minute. Return the chicken pieces to the pan, and spoon the sauce over the top. Simmer all together for about 5 minutes until chicken is cooked and heated through.
This is fast and delicious. The only hard part is finding raspberry vinegar, but most stores have it now.
4 boneless, skinless chicken breasts, pressed thin (with the handle of a large knife or the palm of your hand)
2 Tablespoons butter
1 small onion, chopped
4 Tablespoons raspberry vinegar
1/2 cup chicken broth
1/2 cup heavy cream (or half and half will do)
Melt butter in large frying pan over medium-high heat. Add the chicken and cook, about 3 minutes per side. Take the chicken out of the pan and set aside. Add the onion to the pan and cook over low heat, about 10 minutes. Raise the heat and add the vinegar. Cook uncovered, stirring occasionally until the vinegar reduces down to just a couple spoonfuls. Pour in the stock and cream and simmer about a minute. Return the chicken pieces to the pan, and spoon the sauce over the top. Simmer all together for about 5 minutes until chicken is cooked and heated through.
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