TLC Cooking "Chicken with Piquant Raspberry Sauce"

Chicken with Piquant Raspberry Sauce

Chicken with Piquant Raspberry Sauce

YIELD Makes 4 servings
See Cooking Videos

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:

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.

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

If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.