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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is one of my favorite ways to serve chicken, reports Robert Jost of Manitowac, Wisconsin. My wife and I garnish it with fresh raspberries and sprigs of thyme from our garden. Ingredients:
2-1/4 cups fresh raspberries |
4 teaspoons sugar |
1/4 cup apple juice |
2 tablespoons red wine vinegar |
1 tablespoon soy sauce |
1/2 teaspoon minced garlic |
1/8 teaspoon dried thyme |
1 tablespoon cornstarch |
1 tablespoon cold water |
4 boneless skinless chicken breast halves (6 ounces each) |
1 tablespoon canola oil |
1 tablespoon butter |
additional fresh raspberries, optional |
Directions:
1. Place raspberries in a small bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds. In a small saucepan, combine the raspberry juice, apple juice, vinegar, soy sauce, garlic and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. In a small bowl, combine cornstarch and water until smooth; gradually stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Keep warm.
3. Flatten chicken to 1/4-in. thickness. In a large skillet, heat oil and butter over medium-high heat. Add the chicken; cook until juices run clear. Serve with raspberry sauce. Garnish with additional raspberries if desired. Yield: 4 servings.
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