CHICKEN RASPBERRY RECIPES
GOURMET RASPBERRY CHICKEN RECIPE | ALLRECIPES
This recipe is a delicious fruity twist on traditional pan-fried chicken! I've made this for several friends and family members, and it has gotten rave reviews each time! This meal is good served with white rice and green beans steamed in garlic and white wine.
Provided by NICOLEKUKRAL
Categories Meat and Poultry Chicken Breast
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Combine the chicken broth and garlic in a saucepan over medium-high heat. Bring to a boil, and cook until reduced by 1/2, at least 15 minutes. Stir in the cranberry raspberry concentrate, white wine, and 2/3 of the package of raspberries. Return to a boil, and boil until there is about 1/2 cup of sauce remaining, about 30 minutes. Strain the sauce, and return it to the pan. Mix together the cornstarch and cold water; stir into the sauce. Cook over medium heat until glossy and slightly thickened.
- Place the flour and tarragon in a small paper sack. Shake to mix. Place chicken breasts in the bag, and coat completely.
- Heat the olive oil in a skillet over medium heat. Add chicken, and cook until no longer pink, and the juices run clear. . Drain off excess oil, and pour the raspberry sauce into the pan. It will boil up, and then settle. Turn the chicken to coat evenly with the sauce. Sprinkle the remaining raspberries into the pan and cook until thawed.
Nutrition Facts : Calories 1007.6 calories, CarbohydrateContent 136.3 g, CholesterolContent 76 mg, FatContent 30.2 g, FiberContent 9.3 g, ProteinContent 36.7 g, SaturatedFatContent 4.2 g, SodiumContent 1533.5 mg, SugarContent 69.6 g
RASPBERRY BALSAMIC CHICKEN RECIPE - FOOD.COM
A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
- Sprinkle thyme and 1/4 tsp salt over chicken.
- Add chicken to pan; saute 6 minutes on each side.
- Remove chicken from pan and keep warm.
- Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
- To Serve:.
- Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.
Nutrition Facts : Calories 229.2, FatContent 4.1, SaturatedFatContent 0.8, CholesterolContent 72.6, SodiumContent 433.5, CarbohydrateContent 21.8, FiberContent 0.7, SugarContent 15, ProteinContent 24.5
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