Chicken with Piquant Raspberry Sauce
Yield: Makes 4 servings
Ingredients:
4
boneless skinless chicken breasts (about 6 ounces each)*
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.
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 |