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A few weeks ago I had an excellent dinner at a local restaurant that used a vinegar reduction for a sauce. So I have been mulling it over in my mind for awhile, and voila! My newest recipe.

  • 1 c. raspberry vinegar
  • 1 T. coconut sugar
  • 1 t. tarragon
  • 2 chicken breasts
  1. Preheat over to 350.
  2. Bake chicken breast for 30 minutes.
  3. In the meantime, mix the sugar and vinegar in a small saucepan. Put on to boil. Bring to boil. Boil for 10-12 minutes. Trust that it will thicken. Remove from heat. Add tarragon.
  4. Serve over baked chicken.
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