Directions:
- Sauce :.
- Cook all ingredients but brandy and cornstarch for 1/2 hour.
- Strain through sieve to eliminate raspberry seeds.
- Pour back into sauce pan.
- Blend cornstarch and brandy.
- Add to mixture and cook until thickened.
- You may add salt and pepper to taste at this point (personal preference).
- Turn temperature to low or if necessary cover and remove from heat.
- Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
- Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
- **there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
- ***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.33 Kcal (1634 kJ) | ||
| Calories from fat | 112.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.55g | 19% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 764.89mg | 32% | |
| Potassium | 775.04mg | 16% | |
| Total Carbs | 21.54g | 7% | |
| Sugars | 18.63g | 75% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 47.9g | 96% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.5 Kcal (463 kJ) | ||
| Calories from fat | 31.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 19% | |
|---|---|---|---|
| Cholesterol | 39.42mg | 46% | |
| Sodium | 216.54mg | 32% | |
| Potassium | 219.42mg | 16% | |
| Total Carbs | 6.1g | 7% | |
| Sugars | 5.28g | 75% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 13.56g | 96% | |
| Vitamin C | 3.4mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 7.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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