Chicken With Raspberry Vinegar

Servings: 6
Ingredients:

6    Whole chicken breasts
Boned and skinned
2 tb Oil
6 tb Butter
2 tb Chopped shallots/onion
6 tb Raspberry vinegar

Bone and skin chicken breasts. Lay flat and slice parallel to board
into two filets each. Sprinkle each side with salt and pepper. Heat
oil and butter in sauce pan, saute chicken breasts for a few minutes
on each side until opaque. Set aside and keep warm. Sprinkle
shallots in pan, saute for a few seconds, then add raspberry vinegar
and 4-6 tbs. water. Stir well to loosen all cooking residue. Cook
for one minute, return breasts to pan and continue to cook until done
(another few minutes), turning once. Serve immediately with sauce.

Typed for you by Loren Martin, Cyberealm BBS Watertown, NY
315-786-1120