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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets cleaned up ! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can. Ingredients:
8 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons king arthur unbleached all-purpose flour |
4-1/2 teaspoons butter |
1 tablespoon canola oil |
1/2 to 3/4 cup chicken broth |
6 tablespoons raspberry vinegar |
1/2 cup heavy whipping cream |
fresh raspberries to garnish |
Directions:
1. Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken. Yield: 8 servings.
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