1 tablespoon walnut oil
1 tablespoon butter
2 lb of chicken breast
½ cup raspberry vinegar
2 cloves of garlic,
1 tomato crushed, seeded & chopped
2 tsp of multi culti (substitute - mix dried basil, rosemary and sage)
1/3 cup chicken stock
Heat the oil and butter in a pan until the butter is melted. Brown the chicken on both sides and pour off the fat. Reduce the heat, add 2 tablespoons of the vinegar and the garlic, cover and simmer for 10 minutes. Remove the chicken from the pan and keep warm Add the remaining vinegar and stir any bits up from the bottom of the pan. Raise the heat and boil the vinegar until it reduces into a thick glaze. Add the tomato, spices and stock and boil until the liquid reduces by half. Season with salt & pepper and pour over the chicken.
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