Chicken Breasts With Raspberry-Balsamic Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I always have lots of chicken in the freezer, and this recipe has a wonderful, tangy sauce that livens up sauteed chicken breasts. Ingredients:
1 tablespoon olive oil |
4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total) |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 medium shallot, minced (about 1/4 cup) |
1/2 cup chicken broth |
1/2 teaspoon cornstarch |
3 tablespoons seedless raspberry jam |
2 tablespoons balsamic vinegar |
Directions:
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
2. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
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