Title: Chicken with Raspberry Vinegar
Categories: Poultry
Yield: 6 Servings

6 Whole chicken breasts
Boned and skinned
2 tb Oil
6 tb Butter
2 tb Chopped shallots/onion
6 tb Raspberry vinegar

Bone and skin chicken breasts. Lay flat and slice
parallel to board into two filets each. Sprinkle each
side with salt and pepper. Heat oil and butter in
sauce pan, saute chicken breasts for a few minutes on
each side until opaque. Set aside and keep warm.
Sprinkle shallots in pan, saute for a few seconds,
then add raspberry vinegar and 4-6 tbs. water. Stir
well to loosen all cooking residue. Cook for one
minute, return breasts to pan and continue to cook
until done (another few minutes), turning once. Serve
immediately with sauce.

Typed for you by Loren Martin, Cyberealm BBS
Watertown, NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini