Raspberry Chicken
8 ingredients
2 steps
Ingredients
- 8 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons 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
-
1Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet.
-
2Bring 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.
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