🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
2 to 4
portionsMedium
By Julee Rosso and Sheila Lukins
Published 1982
Boneless chicken breasts are quick and economical to serve but often dull to eat. In this recipe, ready in minutes, raspberry vinegar lends a bit of welcome tartness, mellowed by chicken stock and heavy cream. A handful of fresh raspberries, poached briefly in the sauce just before serving, adds an elegant note. Wild rice and a simply sautéed green vegetable would be good accompaniments.
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
This à la carte title is available to ckbk members for a one-off payment of
Advertisement
Advertisement
No reviews for this recipe