Chicken With Raspberry Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Fresh or frozen Raspberries,
1 tsp: Finely shredded orange peel,
1/2 cup: Orange juice,
1/2 tsp: Chicken bouillon granules,
1/8 tsp: Ground nutmeg,
1/8 tsp: White or black pepper,
2 tsp: Cornstarch,
1 tbsp: Cold Water,
Directions:
4 x medium (12 oz total) boned skinless Chicken Breast halves
~------------------------------------------------------
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 till 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
till thickened and bubbly. Cook and stir 2 minutes more. Gently stir
in raspberries; heat through. Pour over chicken. Per serving: 177
calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg
cholesterol, 110 mg sodium,
328 mg potassium
Source from luhu.jp
~------------------------------------------------------
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 till 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
till thickened and bubbly. Cook and stir 2 minutes more. Gently stir
in raspberries; heat through. Pour over chicken. Per serving: 177
calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg
cholesterol, 110 mg sodium,
328 mg potassium
Source from luhu.jp
Tags
Poultry