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Wednesday, April 1, 2015

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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