Raspberry Vinegar Chicken Breasts

2 skinless, boneless chicken breasts
3 T. OLIVE MILL extra virgin olive oil
3 T. shallots, minced
1/3 c. chicken stock
¼ c. OLIVE MILL Raspberry Wine Vinegar
1/3 c. heavy whipping cream
Salt and pepper to taste

In a large saucepan, heat butter and oil over medium heat. Add the chicken and brown lightly on each side. Once the breasts are cooked, remove them from the pan and set aside. Add the shallots and stock to the pan. Simmer 3 minutes. Add the raspberry wine vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat 1 minute to warm the chicken, turning to coat with sauce. Season with salt and pepper to taste.


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