Chicken with Piquant Raspberry Sauce
Makes 4 servings
|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).
- Season chicken with salt and pepper. Heat butter and olive oil in large nonstick skillet over medium-high heat.
- Add the chicken; cook 10 to 12 minutes, turning once, until chicken is no longer pink in center. Remove chicken; keep warm.
- 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.
|Serving Size:||1 chicken breast with 4 teaspoons of sauce|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||21 %|
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