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| 8 | Skinless; boneless chicken breast halves; pounded to 1/4" thickness |
| | salt |
| | pepper ground |
| 4 Esslöffel | butter |
| 1/4 Teelöffel | Raspberry or red wine vinegar |
| 1 Tasse | Unsalted chicken stock; or 1/2 c. canned broth diluted with 1/2 c. water |
| 3 Esslöffel | Raspberry brandy (framboise) No Substitutions |
| 1/2 x ca. 1/2 Liter | raspberries fresh |
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This recipe is from the "365 Ways To Cook Chicken" cookbook.
Season chicken with salt & pepper. In a large frying pan, melt 2 T. of the butter over medium heat. Add chicken breasts and cook 3 minutes a side, until tender and opaque; do not brown. Remove to a serving platter and cover with foil to keep warm. Add vinegar to pan drippings and boil about 2 minutes until reduced to about 1 1/2 T. Add stock and raspberry brandy; boil until reduced by half, about 5 minutes. Remove from heat and swirl in remaining 2 T. butter. Gently stir raspberries into sauce. Pour over chicken anbd serve. Serves 4.
Eat-L Digest 30 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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