Chicken with Piquant Raspberry Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chicken with Piquant Raspberry Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-with-piquant-raspberry-sauce-recipe.htm>  02 December 2008.

Chicken with Piquant Raspberry Sauce Photo
Chicken with Piquant Raspberry Sauce
Yield: Makes 4 servings
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Ingredients:
4
boneless skinless chicken breasts (about 6 ounces each)*

1/2
teaspoon salt

1/4
teaspoon freshly ground black pepper

1-1/2
teaspoons unsalted butter

1-1/2
teaspoons olive oil

1/2
cup reduced-sodium chicken broth

2
tablespoons balsamic vinegar

2
teaspoons prepared mustard

1/4
cup seedless raspberry jam



Preparation:
1.
Season chicken with salt and pepper. Heat butter and olive oil in large nonstick skillet over medium-high heat.

2.
Add the chicken; cook 10 to 12 minutes, turning once, until chicken is no longer pink in center. Remove chicken; keep warm.

3.
Blend chicken broth, vinegar and mustard; add to pan. Simmer over medium-high heat until sauce is reduced by half. Add raspberry jam; continue cooking until jam has melted and sauce is reduced to 1/3 cup. Serve sauce with chicken.



Nutritional Information:
Serving Size: 1 chicken breast with 4 teaspoons of sauce
Sodium 432 mg
Protein 26 g
Fiber trace g
Carbohydrate 15 g
Cholesterol 71 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 21 %
Calories 216
Dietary Exchange:
Meat 3
Starch 1


This recipe appears in: Chicken