posted by Juanita 07-13-99 4:33 AM
Raspberry Vinegar Sauced Chicken Breasts
4 boned, skinned chicken breast halves
2 Tbs. vegetable oil
2 Tbs. butter or margarine
2 Tbs. raspberry vinegar
1/2 cup whipping cream
Salt and pepper
Fresh chopped chives
Heat oil and butter in a large skillet.
Saute chicken over medium to high heat for 8 to 10 minutes per side, or until cooked through.
Do not, however, overcook. Remove chicken to a warm platter.
Stir in the vinegar and the cream and bring to a boil.
Boil for 1 minute. Add salt and pepper to taste.
Spoon sauce over the chicken breasts and sprinkle fresh chopped chives over the top.
Serves 4.