Chicken Breasts With Raspberry Sauce
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 4 boneless skinless chicken breast halves
- 2 tablespoons flour
- 1 1/2 tablespoons olive oil
- 2 cups fresh raspberries
- 3/4 cup chicken broth
- 1/2 teaspoon thyme
- 2 teaspoons cornstarch
- 2 tablespoons butter
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- 1/8 teaspoon salt
Recipe
- 1 shake chicken in flour and saute in oil over med-high heat until browned, 3-4 minutes.
- 2 lower heat to medium; saute other side 3-4 minutes or until cooked through.
- 3 transfer to warm platter.
- 4 reserve 1/2 cup raspberries for garnish.
- 5 add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.
- 6 bring to boil.
- 7 lower heat; simmer 2 minutes until raspberries are ruduced to a saucy consistency.
- 8 force raspberry mixture through a strainer with the back of a spoon; discard seed.
- 9 return puree to skillet.
- 10 stir together cornstarch& remaining chicken broth in small bowl until smooth.
- 11 stir into puree.
- 12 bring to boiling, stirring.
- 13 lower heat; simmer to thicken, about 2 min.
- 14 stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.
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