Chicken In Raspberry Vinegar Sauce
|Chicken breast cutlets||1 Pound|
|Ground pepper||1⁄4 Teaspoon|
|Cardamom powder||1⁄2 Teaspoon|
|Butter||2 1⁄2 Tablespoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Raspberries||1⁄2 Cup (8 tbs)|
1. Season chicken with salt, pepper, and cardamom. In a large frying pan, melt 1 tablespoon of butter over medium-high heat. Add half of chicken and cook, turning once or twice, until white throughout, about 5 minutes. Remove from pan. Repeat, using another 1 tablespoon butter and chicken
2. Add remaining 1/2 tablespoon butter and shallots to pan, reduce heat to medium, and cook, stirring until softened, about 1 minute. Add broth, raise heat to high, and bring to a boil, stirring up browned bits from bottom of pan. Boil 1 minute. Stir in vinegar and honey and boil 2 minutes longer to reduce sauce slightly. Season with additional salt and pepper to taste. Return chicken to pan and cook until heated through, about 1 minute.
3. Serve chicken with sauce spooned over it and raspberries sprinkled on top.