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Chicken Sauté with Raspberry Vinegar
(Serves 4)

• 4 Large Split Chicken Breasts, skinned and boned
• Salt and freshly Ground White Pepper
• 1 tablespoon Butter
• 1 teaspoon Dried Tarragon or 1 1/2 teaspoons fresh, minced
• 1 Shallot, minced
• 1 Clove Garlic, pressed
• 1/3 cup Arbor Hill Riesling Wine
• 1 1/2 teaspoon Arbor Hill Black Raspberry Vinegar
• 1 Tomato peeled, seeded and coarsely chopped
• 1/3 cup Heavy Cream

Pound chicken breasts between sheets of waxed paper to even thickness. Season with salt and pepper. Sauté chicken in butter, turning to brown on both sides. Add tarragon, shallots, garlic and Arbor Hill Riesling Wine. Cover and simmer 15 minutes. Transfer chicken to heated platter and keep warm.

Add Arbor Hill Black Raspberry Vinegar to pan juices and reduce liquid by 1/2. Scrape pan to deglaze. Add tomato and heat through. Pour in cream and reduce slightly to form slightly thickened sauce. Spoon over the chicken and serve at once.

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