|2 tbsp butter|
|1 tbsp olive oil|
|2 piece chicken breast • boneless|
|2 tbsp shallots • minced|
|5.5 tbsp chicken stock|
|4 tbsp raspberry vinegar|
Heat 2 tbsp of butter together with 1 tbsp of Olive Oil in a large saucepan over medium heat.
Add 2 chicken breasts, skinless, boneless and brown lightly on each side.
Once the chicken breasts are cooked, remove from pan and set aside.
Add 2 tbsp minced shallots and 5 and a half tbsp of chicken stock to the pan.
Simmer for 3 minutes.
Add 4 tbsp of Raspberry Vinegar.