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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I think I got this from a Quick Cooking magazine, very yummy! Ingredients:
2 1/4 cups fresh raspberries |
4 teaspoons sugar |
1/4 cup apple juice |
2 tablespoons red wine vinegar |
1 tablespoon soy sauce |
1 clove garlic, minced |
1/8 teaspoon dried thyme |
1 tablespoon cornstarch |
1 tablespoon water |
4 boneless skinless chicken breast halves |
1 tablespoon vegetable oil |
1 tablespoon butter |
Directions:
1. Place raspberries in a bowl; sprinle with sugar and mash.
2. Let stand for 15 minutes and mash again.
3. Strain; reserving juice; discard pulp and seeds.
4. In a saucepan, combine the raspberry juice, apple juice, vineger, soysauce, garlic and thyme.
5. Simmer, uncovered for 5 minutes.
6. In a bowl, combine cornstarch with water; stir into raspberry mixtureuntil smooth.
7. Bring to a boil.
8. Cook and stir for 1 minute or until thickened.
9. Flatten chicken to 1/4 inch thickness.
10. In a large skillet, heat oil and butter over med-high heat.
11. Add the chicken, cook until juices run clear.
12. Serve with raspberry sauce.
13. Garnish with fresh raspberries.
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