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A delicious
chicken dish with the sweet taste of raspberry- what a
great summer dish!
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3
Tbs |
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butter |
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1
Tbs |
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canola oil |
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3
lbs |
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chicken, cut into serving pieces |
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¾
tsp |
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salt |
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¾
cup |
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raspberry vinegar |
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1 ¼
cups |
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chicken broth |
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1 ¼
cups |
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heavy whipping cream |
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raspberry vinegar |
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salt
and pepper |
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1 |
In a large
skillet, heat butter with oil. Add chicken and
saute on all sides until golden brown. Remove
from skillet using tongs and sprinkle with salt.
Set aside. |
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2 |
Drain off
excess fat and return skillet to heat. Deglaze
pan by adding ¾ cup raspberry vinegar. Return
chicken to skillet, add stock and simmer,
covered, until chicken is tender and juice runs
clear when pricked with a fork. Transfer chicken
to serving platter and keep warm. |
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3 |
Bring liquid
in pan to a boil, then reduce heat and cook
until sauce is consistency of light cream. Add
cream and reduce sauce again. If liquid does not
seem to be thickening, whisk in a little bit of
cornstarch. Add vinegar and salt and pepper to
taste. Stir in juices that have accumulated on
the platter. Pour over chicken and serve
immediately. |
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Servings: 4 |
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Cooking Tips |
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*A nice dish to
serve over rice as the sauce is very flavorful. |
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**The flavorful
chicken is great in a salad the following day!
***Sprinkle fresh raspberries on top when they're in
season. |
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