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Chicken with Raspberry Sauce




Source of Recipe


Pamela, a lady with great recipes at a board that I visit


List of Ingredients




2 Tbsp flour
1/4 tsp each salt and pepper
4 large skinless, boneless chicken thighs (about 1 1/4 lb), visible fat cut off
2 tsp oil, preferably canola
1 1/2 cups fat-free chicken broth
1/2 cup finely chopped onion
1/3 cup seedless red raspberry jam
2 tsp butter

Garnish:
Fresh raspberries



Recipe



1. Mix flour, salt and pepper in a plastic food bag. Add chicken; close bag and shake until lightly coated.

2. Heat oil in large nonstick skillet. Add chicken and cook over medium-high heat, turning once, 7 minutes or until cooked through and golden. Place on serving platter and cover with foil to keep warm.

3. Add broth and onion to drippings in skillet. Simmer 5 minutes or until onion is soft. Stir in jam and simmer 2 minutes or until sauce is slightly thickened.

4. Remove skillet from heat, add butter and stir until melted. Spoon sauce over chicken. Garnish with raspberries.