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 https://thelittleherbfarm.co.uk/