Chicken Breasts in Raspberry Vinegar Sauce

Saute the chicken pieces in clarified butter over high heat. Remove to warm oven. Deglaze and flame the pan with white wine. Add the vinegar, shallots and mustard to the pan. Reduce by one half. Add the chicken stock and reduce by one half again. Adjust seasonings. Serve sauce over chicken, and garnish with fresh raspberries, if you wish.

Servers 4.

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Chuck Taggart (e-mail chuck)