Bone and skin chicken breasts. Lay flat and slice parallel to board into
two filets each. Sprinkle each side with salt and pepper. Heat oil and
butter in sauce pan, saute chicken breasts for a few minutes on each side
until opaque. Set aside and keep warm. Sprinkle shallots in pan, saute
for a few seconds, then add raspberry vinegar and 4-6 tbs. water. Stir well
to loosen all cooking residue. Cook for one minute, return breasts to pan
and continue to cook until done (another few minutes), turning once. Serve
immediately with sauce.
Typed for you by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120
