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Chicken in Raspberry Vinegar




Source of Recipe


Internet


List of Ingredients




4 boneless, skinless chicken breasts
1/2 cup raspberry vinegar
1/4 cup beef or chicken stock
1/4 cup minced shallots
1 tsp. cornstarch, dissolved in 1 Tbs. stock
1 tsp. raspberry syrup (sold in coffee shops)
Freshly ground black pepper, to taste
1/4 cup fresh or thawed frozen raspberries
Vegetable cooking spray


Recipe



4 servings

Preheat oven to 350º.

Brown the chicken breasts in a non-stick skillet that has been sprayed with cooking spray. Cook over medium heat until browned on both sides. Lower heat, cover, and cook chicken until done. Remove chicken from the pan, cover and keep warm.

Deglaze the pan with vinegar, stock, raspberry syrup, and shallots. Reduce the liquid by half over high heat.

Stir in the cornstarch mix. Add black pepper and berries. Serve the sauce over the chicken and garnish with more fresh raspberries.