Chicken with Piquant Raspberry Sauce

Chicken with Piquant Raspberry Sauce

Chicken with Piquant Raspberry Sauce


Makes 4 servings


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).


  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
Calories 216
Calories from Fat 21 %
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 71 mg
Carbohydrate 15 g
Fiber trace g
Protein 26 g
Sodium 432 mg

Dietary Exchange

Starch 1
Meat 3

Check out more recipes for Chicken & Other Poultry