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Ingredientes
- 6 whl or possibly 12 half chicken breasts, skinned, boned and pounded thin Salt and freshly grnd black pepper, to taste
- 4 Tbsp. Unsalted butter
- 3 Tbsp. Raspberry vinegar
- 1/3 c. Dry white wine
- 1 1/2 c. Fresh or possibly frzn raspberries, thawed if frzn
Direcciones
- This list is so much fun!
- Cookbook_. It's easy to make and very pretty. Tasty, too.
- 1. Sprinkle both sides of the chicken breasts with salt and pepper. Heat the butter in a large saute/fry pan over medium-high heat. Saute/fry the chicken, a few pcs at a time, in the butter just till browned on each side. Remove to a warmed serving platter.
- 2. Pour the vinegar and wine into the pan to deglaze it. Stir in the raspberries and cook over high heat, stirring constantly, till slightly thickened. Pour the sauce over the chicken breasts and serve immediately.
- NOTE: If the raspberries are VERY tart, I add in a little sugar to them while they are breaking down.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 357g | |
| Calories 574 | |
| Calories from Fat 415 | 72% |
| Total Fat 47.22g | 59% |
| Saturated Fat 29.21g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 14mg | 1% |
| Potassium 392mg | 11% |
| Total Carbs 23.74g | 6% |
| Dietary Fiber 11.5g | 38% |
| Sugars 8.66g | 6% |
| Protein 2.66g | 4% |
