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Chicken with Raspberry Sauce

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Submitted by jonguntrip

YIELD

4 servings

PREP

5 min

COOK

30 min

READY

35 min

Ingredients

1 237
CUP ML RASPBERRIES
fresh or frozen
1 5
TEASPOON ML ORANGE ZEST
finely shredded
½ 118
CUP ML ORANGE JUICE
½ 2.5
0.6
TEASPOON ML NUTMEG
ground
0.6
TEASPOON ML WHITE PEPPER
or black pepper
2 1E+1
TEASPOONS ML CORNSTARCH
1 15
TABLESPOON ML WATER
cold
12 346.8
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 118 16% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 43mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 33g
Vitamin A 1% Vitamin C 32%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 
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