Chicken With Raspberry Vinegar - cooking recipe

Ingredients

4 chicken breast halves, skinned and boned
2 Tbsp. butter or margarine, divided
1/2 c. coarsely chopped onion
4 medium mushrooms, sliced
1/4 c. raspberry vinegar
2 Tbsp. brown sugar
1 Tbsp. soy sauce
2 Tbsp. sour cream

Preparation

Place each chicken breast half between 2 pieces of clear plastic wrap; pound to 1/8-inch thickness.
In heavy skillet, melt 1 tablespoon of butter until sizzling.
Add chicken breasts; cook on each side about 2 minutes or until chicken is no longer pink. Transfer to heated platter.
Add remaining 1 tablespoon butter, onion and mushrooms to skillet.
Cook, stirring constantly, about 1 minute.
Stir in vinegar, brown sugar and soy sauce.
Heat until blended and bubbly.
Add sour cream; stir until well blended and heated through.
Pour over chicken breasts.
Serves 4.