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Raspberry Chicken
Course
Dinner
Keyword
Dinner
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Calories
418
kcal
Ingredients
4
boneless chicken breasts
pounded slightly
Salt and pepper
2
tsp
fresh or 1 teaspoon dried thyme
1/2
cup
flour
2
tbsp
olive oil
2
cups
chicken stock
1/3
cup
seedless raspberry jam
1
tbsp
balsamic vinegar
1
tbsp
cold butter
optional
2
tbsp
chopped flat leaf parsley
1
cup
fresh raspberries
Instructions
Season chicken with some salt and pepper and the thyme.
Dredge lightly in flour.
Heat oil in over medium heat in a large skillet.
Brown chicken for about 5 minutes on both sides over medium heat until cooked through.
Remove chicken to a plate and cover with foil.
Add stock to the same skillet. Bring to a simmer, scraping up brown bits.
Whisk in jam and vinegar, simmer for a few minutes until it starts to reduce down.
Add berries and cook another 30 seconds.
Turn off heat and whisk in cold butter.
Serve sauce and berries on top of chicken.
Sprinkle parsley over the top.
Nutrition
Calories:
418
kcal
|
Carbohydrates:
36
g
|
Protein:
31
g
|
Fat:
16
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
93
mg
|
Sodium:
169
mg
|
Potassium:
410
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
351
IU
|
Vitamin C:
14
mg
|
Calcium:
51
mg
|
Iron:
3
mg