Raspberry Chicken
7 ingredients
1 steps
Ingredients
- 4 whole skinless chicken breasts
- 2 T flour
- 1 1/2 T butter
- 1 T olive oil
- 6 T raspberry vinegar
- 1/2 - 3/4 cup chicken broth
- 1/2 cup evaporated milk (can use fat free)
Directions
-
1Coat the chicken with flour. Melt the butter with the oil in a large skillet. Brown the chicken, turning it once. Add the vinegar and broth to the skillet; stir over low heat until well combined. Simmer uncovered until the chicken is thoroughly cooked, turning at least once, approximately 20 minutes. Remove the chicken to a platter and keep warm. Add the evaporated milk to the skillet; boil until slightly thickened, stirring occasionally. Pour the sauce over the chicken. Serve at once.
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