Chicken in Raspberry Cream Sauce
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken in Raspberry Cream Sauce calories by ingredient
Introduction
From Dana Carpendars 500 More Low Carb Recipes. Serve on a bed of broccoli to catch all the yummy cream sauce!!! From Dana Carpendars 500 More Low Carb Recipes. Serve on a bed of broccoli to catch all the yummy cream sauce!!!Number of Servings: 8
Ingredients
-
3 tbsp butter
2 tbsp EVOO
8 boneless, skinless chicken breasts
1/2 Raspberry Vinegar
1 cup chicken stock
1 cup heavy whipping cream
Directions
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.