Raspberry & Rosemary Vinegar Chicken
A quick and delicious meal!
  1. 2 Chicken Breasts
  2. 1 tbsp Vegetable Oil
  3. 5 Shallots, chopped
  4. 80ml Chicken Stock
  5. 60ml The Little Herb Farm Raspberry & Rosemary Vinegar
  6. 80ml Double Cream
  7. Salt and Pepper
  1. Heat the butter and oil in a large pan.
  2. Add the chicken and cook until lightly browned on both sides and the juices run clear.
  3. Remove the chicken from the pan and keep warm.
  4. Add the shallots to the pan and simmer and soften slightly, add the chicken stock and bring to a simmer.
  5. Add the Raspberry & Rosemary Vinegar, stirring bring to the boil and then simmer until the mixture thickens slightly.
  6. Stir in the cream and return the chicken to the pan to warm and coat it with the sauce.
  1. Serve with rice or an array of delicious vegetables.
  2. Lovely!
The Little Herb Farm http://thelittleherbfarm.co.uk/

The Little Herb Farm will be taking a short break for the holidays. The last order date for guaranteed Christmas delivery is 5pm on Monday 16th December. Any orders placed after this time will not be processed until after the 6th January.