Chicken Breasts with Raspberry Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) butter |
1/4 cup(s) dry white wine |
2 tablespoon(s) minced shallots |
1/4 cup(s) raspberry vinegar |
salt and freshly ground pepper to taste |
2 skinless.boneless chicken breast halves |
Directions:
1. Put breasts between 2 sheets of foil and pound to 1/4-3/8" thickness. Season with salt and pepper.
2. Melt butter in skillet over medium heat. Add breasts and cook til firm but still juicy (about 5 min each side). Remove to warm platter.
3. Cook shallots 1-2 min til soft but not brown. Add wine and cook til almost all liquid evaporates (about 3 min). Add vinegar and cook, stirring just til sauce thickens (about 1 min). Pour over breasts and serve.
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