Chicken With Raspberry Vinegar
Ingredients
6 whole chicken breasts, boned and skinned
2 Tbsp. oil
6 Tbsp. butter
2 Tbsp. chopped shallots/onion
6 Tbsp. raspberry vinegar
Cooking Instructions
Bone and skin chicken breasts. Lay flat and slice parallel to board into two filets each. Sprinkle each side with salt and pepper. Heat oil and butter in sauce pan, sauté chicken breasts for a few minutes on each side until opaque. Set aside and keep warm. Sprinkle shallots in pan, sauté for a few seconds, then add raspberry vinegar and 4-6 Tbls.. water. Stir well to loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook until done (another few minutes), turning once. Serve immediately with sauce.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)