Chicken in Raspberry Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp butter2 tbsp EVOO8 boneless, skinless chicken breasts1/2 Raspberry Vinegar1 cup chicken stock1 cup heavy whipping cream
Put butter and EVOO in a large frying pan over med heat. Once butter is melted, saute chicken breasts on both sides. Remove and reserve breasts.
Add vinegar to pan & bring to a boil, stirring well to dissolve any flavorful stuff sticking to the pan. Remove pan from the heat. Add chicken stock and stir well. Return chicken to pan, cover, & simmer 15 -20 min.
Remove chicken to shallow serving dish. Cover and keep warm. Boil the liquid in the pan until reduced enough to thicken a bit. Slowly add the cream and stir well over med. heat until thickened. Serve the sauce over the chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user SKINNIKKI.
Add vinegar to pan & bring to a boil, stirring well to dissolve any flavorful stuff sticking to the pan. Remove pan from the heat. Add chicken stock and stir well. Return chicken to pan, cover, & simmer 15 -20 min.
Remove chicken to shallow serving dish. Cover and keep warm. Boil the liquid in the pan until reduced enough to thicken a bit. Slowly add the cream and stir well over med. heat until thickened. Serve the sauce over the chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user SKINNIKKI.
Nutritional Info Amount Per Serving
- Calories: 399.2
- Total Fat: 20.8 g
- Cholesterol: 162.4 mg
- Sodium: 691.1 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.0 g
- Protein: 47.0 g
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