Raspberry Chicken
Yield
1 servingPrep
15 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
raspberry vinegar
|
* |
| 1 | x |
chicken broth
|
*
|
| 1 | x |
sour cream
dairy |
*
|
| 1 | x |
raspberry jam
strained, or raspberry syrup |
*
|
| 1 | x |
raspberries
fresh or frozen, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
raspberry vinegar
|
* |
| 1 | x |
chicken broth
|
*
|
| 1 | x |
sour cream
dairy |
*
|
| 1 | x |
raspberry jam
strained, or raspberry syrup |
*
|
| 1 | x |
raspberries
fresh or frozen, for garnish |
*
|
Directions
Place chicken breasts in saucepan. Combine equal parts of raspberry vinegar and chicken broth to cover chicken breasts. Poach about 10 minutes, until meat is opaque and done. Remove from heat. Keep covered. Add to sour cream enough raspberry preserves or syrup to color lightly and to flavor as desired. To serve, drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries, as desired.
