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Add a photoServings: 4
Ingredients
- 8 x Skinless, boneless chicken breast halves, pounded to 1/4" thickness Salt & freshly grnd pepper
- 4 Tbsp. Butter
- 1/4 tsp Raspberry or possibly red wine vinegar
- 1 c. Unsalted chicken stock, or possibly 1/2 c. canned broth diluted with 1/2 c. water
- 3 Tbsp. Raspberry brandy (framboise) NO SUBSTITUTIONS
- 1/2 pt Fresh raspberries
Directions
- Season chicken with salt & pepper. In a large frying pan, heat 2 Tablespoons of the butter over medium heat. Add in chicken breasts and cook 3 min a side, till tender and opaque; don't brown. Remove to a serving platter and cover with foil to keep hot. Add in vinegar to pan drippings and boil about 2 min till reduced to about 1 1/2 Tablespoons Add in stock and raspberry brandy; boil till reduced by half, about 5 min. Remove from heat and swirl in remaining 2 Tablespoons butter. Gently stir raspberries into sauce. Pour over chicken anbd serve.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 105 | 76% |
| Total Fat 11.96g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 183mg | 8% |
| Potassium 137mg | 4% |
| Total Carbs 4.73g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.67g | 1% |
| Protein 3.83g | 6% |
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