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Chicken with Piquant Raspberry Sauce


Chicken with Piquant Raspberry Sauce

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.

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

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