Fast and easy. It’s Saturday evening and I need to feed 5 … something fast and easy, that’s what I need. Chicken and saute are a match made in heaven. The key to making a special dish is in “finishing” the saute. Generally, a finish is accomplished by adding an acidic ingredient after the contents in saute are done …over high heat. The acid serves to “break” the oil yielding a sauce instead of a pool of grease. In this recipe, chicken will be cooked to a golden brown in a small amount of oil, then a sauce will be brought together with raspberry vinegar. You could use lemon juice, plain balsamic or red wine vinegar if you like. The results will be good with any of these finishes!
Raspberry Chicken
Author: OldGuy
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- 2 Large Skinless and Boneless Chicken Breasts, Cut in Half Length-Wise
- 2 Tablespoons Butter.
- 3 Tablespoons Oil (I Used Canola)
- ½ Cup All Purpose Flour
- Salt and Pepper
- ⅓ Cup Raspberry Balsamic Vinegar
Instructions
- Pound the chicken with a meat mallet to flatten some. Salt and pepper each side. Place the oil and butter in a skillet over medium high heat until hot. Dredge both sides of each piece of chicken in the flour and place in the hot oil.
- Saute until deep golden brown and done, turning two or three times. Turn the heat up to high and pour the vinegar over the chicken pieces. Turn chicken and cook until most of the vinegar is evaporated. Remove for heat, cover and let rest 4 minutes. Serve with buttered potatoes or macaroni and cheese to round out a meal of comfort!
Credits: Thanks to etsy.com for the raspberries picture.
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