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Raspberry Vinegar Chicken
Recipe by:
Akatsukami
A tasty little dish. I served it with plain boiled potatoes and a 2008 Hess Chardonnay.
Ready in 30 mins
Added to favorites by 2 cooks
Ingredients
Serves: 4
- 4 boneless chicken breasts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 shallots
- 3 cloves garlic
- 1/2 teaspoon chicken base (dehydrated stock)
- 1/3 cup water
- 2 tablespoons raspberry preserves
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1/3 cup heavy cream
Preparation method
Prep: 5 mins | Cook: 25 mins1.
Mince shallots and garlic.
2.
In a large saucepan, heat the butter and oil over medium heat. Add the chicken and brown lightly, about 6-7 minutes on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
3.
Add the shallots, garlic, chicken base, and water to the pan. Simmer for 3 minutes. Add the raspberry preserves, vinegar, and seasonings.
4.
Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan.
5.
Heat the chicken for one minute to warm it, turning the pieces to coat them with the sauce.
Alternate method
Next time I think I'll add a few more shallots and maybe some more cream.
Last updated:
Apr 08 2013
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