Title: Chicken Breasts with Raspberries
Categories: Poultry
Yield: 4 Servings

8 Skinless; boneless chicken
-breast halves; pounded to
-1/4" thickness
Salt & freshly ground pepper
4 tb Butter
1/4 ts Raspberry or red wine
-vinegar
1 c Unsalted chicken stock; or
-1/2 c. canned broth
-diluted with 1/2 c. water
3 tb Raspberry brandy (framboise)
-NO SUBSTITUTIONS
1/2 pt Fresh raspberries

From: Laura Hunter

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 1/2 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.

EAT-L Digest 30 July 96

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