Chicken Breasts with Raspberry Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Very easy and very elegant dish! Ingredients:
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 |
Directions:
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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