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Raspberry Chicken




  1. Place chicken breasts in saucepan.
  2. Combine equal parts of raspberry vinegar and chicken broth to cover chicken breasts. Poach for about 10 minutes, until meat is opaque and done. Remove from heat. Keep covered.
  3. Add to sour cream enough raspberry preserves or syrup to color lightly and to flavor as desired.
  4. To serve, drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries, as desired.

Posted by FootsieBear at Recipe Goldmine May 14, 2001.


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