Step 1
| 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.