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Ingredients
| raspberries: 2 1/4 cups (fresh) |
| granulated sugar: 4 tsp |
| unsweetened apple juice: 1/4 cup |
| red wine vinegar: 2 Tbl |
| soy sauce: 1 Tbl |
| garlic: 1 clove (minced) |
| dried thyme (leaves): 1/8 tsp |
| cornstarch: 1 Tbl |
| water: 1 Tbl |
| chicken breasts: 4 breasts (halved) |
| vegetable oil: 1 Tbl |
| salted butter: 1 Tbl |
Raspberry Chicken
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Place raspberries in a bowl; sprinle with sugar and mash.
- Let stand for 15 minutes and mash again.
- Strain; reserving juice; discard pulp and seeds.
- In a saucepan, combine the raspberry juice, apple juice, vineger, soysauce, garlic and thyme.
- Simmer, uncovered for 5 minutes.
- In a bowl, combine cornstarch with water; stir into raspberry mixtureuntil smooth.
- Bring to a boil.
- Cook and stir for 1 minute or until thickened.
- Flatten chicken to 1/4 inch thickness.
- In a large skillet, heat oil and butter over med-high heat.
- Add the chicken, cook until juices run clear.
- Serve with raspberry sauce.
- Garnish with fresh raspberries.