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Add a photoRaciónes: 6
Ingredientes
- 6 whl chicken breasts Boned and skinned
- 2 Tbsp. Oil
- 6 Tbsp. Butter
- 2 Tbsp. Minced shallots/onion
- 6 Tbsp. Raspberry vinegar
Direcciones
- 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, saute/fry chicken breasts for a few min on each side till opaque. Set aside and keep hot.
- Sprinkle shallots in pan, saute/fry for a few seconds, then add in raspberry vinegar and 4-6 tbs. water. Stir well to loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook till done (another few min), turning once. Serve immediately with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 387 | |
| Calories from Fat 257 | 66% |
| Total Fat 28.93g | 36% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.28g | |
| Cholesterol 120mg | 40% |
| Sodium 171mg | 7% |
| Potassium 330mg | 9% |
| Total Carbs 0.64g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 29.22g | 47% |
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