This is always a favourite. It produces a lot of sauce, but you will find it goes well over crispy, lemony potatoes and with mangetout. You can easily buy raspberry vinegar these days, but it is also very easy to make.
For four
4 skinless, boneless chicken breasts
125g/4 oz/½ brick of butter
4 tbsp/60ml/¼ cup vegetable oil
8 banana shallots, finely chopped
320ml/1⅓ cups chicken stock (hot water plus a chicken stock cube)
240ml/1 cup raspberry vinegar
300ml/1¼ cups double cream
1 teasp smoked salt
Indonesian long black pepper
Put the plates in to warm
In a big frying pan heat the butter
Fry the chicken breasts and shallots on both sides until golden, and move the chicken onto a warmed plate
Add the chicken stock and simmer for a couple of minutes
Add the raspberry vinegar
Return to a simmer and reduce for about five minutes
Add the cream and the chicken and heat through for a minute or so gently. NB: IF YOU HEAT TOO LONG OR HARD THE SAUCE WILL CURDLE
Add the seasoning and serve
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