Recipe - Chicken Breasts With Raspberries

8 Skinless; boneless chicken
breast halves; pounded to
1/4" thickness
Salt & freshly ground pepper
4 tablespoon Butter
One fourth teaspoon Raspberry or red wine
vinegar
1 cup Unsalted chicken stock; or
One half c. canned broth
diluted with One half c. water
3 tablespoon Raspberry brandy (framboise)
NO SUBSTITUTIONS
One half pt Fresh raspberries

From: Laura Hunter LHunter722@AOL.COM

Date: Wed, 31 Jul 1996 14:07:28 0400
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 One half 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.

EATL Digest 30 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.