Chicken with Raspberry Sauce
Yield
4 servingsPrep
5 minCook
30 minReady
35 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raspberries
fresh or frozen |
|
| 1 | teaspoon |
orange zest
finely shredded |
|
| ½ | cup |
orange juice
|
|
| ½ | teaspoon |
chicken bouillon, powdered
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
white pepper
or black pepper |
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
water
cold |
|
| 12 | ounces |
chicken breast halves, boneless, skinless
boneless, skinless, 4 pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raspberries
fresh or frozen |
|
| 5 | ml |
orange zest
finely shredded |
|
| 118 | ml |
orange juice
|
|
| 2.5 | ml |
chicken bouillon, powdered
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
white pepper
or black pepper |
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
water
cold |
|
| 346.8 | ml/g |
chicken breast halves, boneless, skinless
boneless, skinless, 4 pieces |
|
Directions
Thaw raspberries if frozen; set aside.
In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper. Bring to boiling; reduce heat.
Add chicken. Cover and simmer 15 minutes or until chicken is tender and no longer pink; turn chicken after 10 minutes.
Remove chicken from skillet; keep warm.
Stir together cornstarch and water; add to skillet.
Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Gently stir in raspberries; heat through.
Pour over chicken.
