Ingredients
4 whole skinless chicken breasts
2 T flour
1 ½ T butter
1 T olive oil
6 T raspberry vinegar
½ - ¾ cup chicken broth
½ cup evaporated milk (can use fat free)
Preparation
Coat the chicken with flour. Melt the butter with the oil in a large skillet. Brown the chicken, turning it once. Add the vinegar and broth to the skillet; stir over low heat until well combined. Simmer uncovered until the chicken is thoroughly cooked, turning at least once, approximately 20 minutes. Remove the chicken to a platter and keep warm. Add the evaporated milk to the skillet; boil until slightly thickened, stirring occasionally. Pour the sauce over the chicken. Serve at once.
