RASPBERRY GLAZED CHICKEN RECIPES

APRICOT GLAZED CHICKEN RECIPE | ALLRECIPES

Apricot Glazed Chicken Recipe | Allrecipes image

A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.

Provided by M. Burton

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

6 skinless, boneless chicken breasts
1 (10.75 ounce) can low-sodium chicken broth
¾ cup apricot preserves
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 tablespoon water

Steps:

Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Nutrition Facts : Calories 296.1 calories, CarbohydrateContent 35.1 g, CholesterolContent 83.1 mg, FatContent 1.9 g, ProteinContent 33.7 g, SaturatedFatContent 0.6 g, SodiumContent 226.8 mg, SugarContent 30.9 g

RASPBERRY SAUCE RECIPE | ALLRECIPES

Raspberry Sauce Recipe | Allrecipes image

I've made raspberry sauce so many ways and this is my favorite. Thanks to MSG Mark Morgan.

Provided by The_Tattooed_Chef

Categories Dessert Sauces

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 pint fresh raspberries
¼ cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water

Steps:

Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.n
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.n
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.n

Nutrition Facts : Calories 52.7 calories, CarbohydrateContent 13 g, FatContent 0.2 g, FiberContent 2.7 g, ProteinContent 0.4 g, SodiumContent 1.1 mg, SugarContent 8.4 g

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