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Chicken In Raspberry Vinegar Sauce

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Ingredients
  Chicken breast cutlets 1 Pound
  Salt 1⁄4 Teaspoon
  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)
  Vinegar 3 Tablespoon
  Honey 1 Tablespoon
  Raspberries 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
4

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