Garnish this taste sensation with raspberries for a beautiful main


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

Serves 4.