Total Time
40mins
Prep 10 mins
Cook 30 mins

This is wonderful while fresh raspberries are in season.

Ingredients Nutrition

Directions

  1. Flatten each chicken breast by pressing gently with the palm of your hand.
  2. Melt butter in a large skillet.
  3. Raise heat, add chicken and cook about 3 minutes per side or until lightly colored.
  4. Remove chicken from skillet.
  5. Add onion to fat in pan and cook, covered, over low heat until tender, about 15 minutes.
  6. Add vinegar, raise heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful.
  7. Whisk in chicken stock, heavy cream and crushed tomatoes and simmer for 1 minutes.
  8. Return chicken to skillet and simmer gently in sauce, basting often, until it is just done and sauce has been reduced and thickened slightly, about 5 minutes; do not overcook.
  9. Remove chicken and arrange on heated serving platter.

Reviews

(1)
Most Helpful

This is an excellent recipe I've made many times. Sometimes I substitute fat-free sour cream for the heavy cream. Sometimes I add sauteed mushrooms to the mix.

Cooking in Minnesota April 18, 2007

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