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    Chicken w/ Raspberry Sauce


    Source of Recipe


    meals.com

    List of Ingredients




    1/3 cup sugar
    1/3 cup water
    3/4 cup raspberries
    4 (4-6-oz.) fresh boneless, skinless chicken breasts
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    2 tablespoons olive oil
    1/3 cup white wine vinegar

    Recipe



    Mix together sugar with water in a small saucepan. Cook over low heat until sugar dissolves. Increase heat to medium, add raspberries and slowly bring to a boil, stirring occasionally. As soon as liquid boils, remove from heat and allow to cool to room temperature. Once cool, purée in a food processor or blender. Strain, resrving liquid.

    Place chicken between two sheets of plastic wrap. Pound until 1/4-inch thick. Season with salt and pepper.

    Heat a large nonstick skillet over medium-high heat. When hot add oil and sauté chicken until browned on both sides and thoroughly cooked*, about 8 minutes. Remove from pan and hold warm.

    Add reserved raspberry sauce to pan along with vinegar; heat thoroughly. Serve immediately spooned over chicken.

    No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.

 

 

 

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