chicken with raspberry sauce
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 tsp dried thyme, crushed1/4 tsp. salt1/2 tsp dried sage, crushed1/4 tsp. pepper4 skinless, boneless chicken breast halves (about 1 lb.)1/4 cup seedless raspberry jamnonstick cooking spray2 Tbsp. wine vinegar2 Tbsp. orange juice
1. Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.
2. Spray a 10 inch skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat for 8 - 10 minutes or until tender and no longer pink, turning once. Remove from skillet; keep warm.
3. Stir together jam, orange juice, and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce.
Makes 4 servings
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MURRY2255.
2. Spray a 10 inch skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat for 8 - 10 minutes or until tender and no longer pink, turning once. Remove from skillet; keep warm.
3. Stir together jam, orange juice, and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce.
Makes 4 servings
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MURRY2255.
Nutritional Info Amount Per Serving
- Calories: 197.1
- Total Fat: 4.1 g
- Cholesterol: 65.0 mg
- Sodium: 40.2 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.1 g
- Protein: 25.1 g
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