Raspberry Zinger® Chicken

December 12, 2020  Online Recipe Guide Avatar

Garnish this taste sensation with raspberries for a beautiful main course.

1 cup white vinegar
4 Raspberry Zinger® tea bags
2 boneless chicken breasts, halved
1/4 cup chopped yellow onion
1/4 cup chicken broth
1/4 cup heavy cream
2 Tbsp. butter
1 tsp. salt

Pour vinegar into a large bowl and add the 4 tea bags. Let steep 15 minutes, then place halved chicken breasts in bowl and cover. Refrigerate at least one hour but no longer than 3 hours. Melt butter in large frying pan over medium heat, and then fry chicken 4 minutes on each side. Remove chicken and set aside. Add onions to pan and sauté until clear. Then add chicken broth, heavy cream, 4 tablespoons of Raspberry Zinger vinegar and chicken breasts to your pan of sautéed onions. Cover and simmer 5-10 minutes more, until flavors are well mingled and sauce is slightly thickened, then serve.

Serves 4.

From the Cooking With Tea Cookbook by
Jennifer and Mo Siegel.


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