Raspberry Vinegar Sauced Chicken Breasts

posted by Juanita 07-13-99 4:33 AM

Raspberry Vinegar Sauced Chicken Breasts

4 boned, skinned chicken breast halves
2 Tbs. vegetable oil
2 Tbs. butter or margarine
2 Tbs. raspberry vinegar
1/2 cup whipping cream
Salt and pepper
Fresh chopped chives

Heat oil and butter in a large skillet.

Saute chicken over medium to high heat for 8 to 10 minutes per side, or until cooked through. Do not, however, overcook. Remove chicken to a warm platter.

Stir in the vinegar and the cream and bring to a boil. Boil for 1 minute. Add salt and pepper to taste.

Spoon sauce over the chicken breasts and sprinkle fresh chopped chives over the top.

Serves 4.

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