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Ingredients
| chicken breasts: 4 breasts (halved) |
| all-purpose flour (unsifted): 2 Tbl |
| olive oil: 1 1/2 Tbl |
| raspberries: 2 cups (fresh) |
| chicken broth: 3/4 cup |
| dried thyme (leaves): 1/2 tsp |
| cornstarch: 2 tsp |
| salted butter: 2 Tbl |
| red wine vinegar: 2 Tbl |
| lemon juice: 2 tsp |
| granulated sugar: 1 tsp |
| salt: 1/8 tsp |
Chicken Breasts with Raspberry Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Shake chicken in flour and saute in oil over med-high heat until browned, 3-4 minutes.
- Lower heat to medium; saute other side 3-4 minutes or until cooked through.
- Transfer to warm platter.
- Reserve 1/2 cup raspberries for garnish.
- Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.
- Bring to boil.
- Lower heat; simmer 2 minutes until raspberries are ruduced to a saucy consistency.
- Force raspberry mixture through a strainer with the back of a spoon; discard seed.
- Return puree to skillet.
- Stir together cornstarch& remaining chicken broth in small bowl until smooth.
- Stir into puree.
- Bring to boiling, stirring.
- Lower heat; simmer to thicken, about 2 min.
- Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.