Raspberry Sauce Chicken Recipe: A Tangy & Delicious Dinner

Chicken with Piquant Raspberry Sauce

YIELD Makes 4 servings

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 *If chicken cutlets are available, substitute 8 cutlets (about 1-1/2 pounds).

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.

This recipe appears in: 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