Chicken with Raspberry Sauce
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- 4 boneless skinless chicken breasts
- 1/2 tsp. salt
- 1/4 tssp. pepper
- 1 tbsp. butter
- 1/2 cup finely chopped onion
- 1/2 cup chicken broth
- 1/4 cup seedless raspberry jam
- 2 tbsp. raspberry vinegar
1Sprinkle both sides of chicken with salt and pepper. Melt butter in large nonstick skillet over medium high heat.
2Add chicken and cook for 3 minutes per side or til browned. Transfer chicken to a plate, cover and keep warm.
3reduce heat to medium. Add onions to the skillet, cook, stirring for 2 to 3 minutes or til tender. Whisk in broth, jam, and vinegar
4Return chicken to the skillet. Cook 4 more minutes per side or til done. Internal temperature should read 170.Serve chicken and sauce with cucumber slices and long grain and wild rice. Refrigerate leftovers. Serves 4.