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recipe card
February 01, 2001

main dish
Chicken Breasts with Raspberry Sauce

This looks like a great recipe - courtesy of my friend Jasmin:

4 skinless, boneless chicken breasts, rinsed and patted dry
1/2 t. thyme, crushed
1/2 t. sage, crushed
1/4 t. salt
1/4 t. pepper
Non-stick cooking spray
1/4 cup seedless raspberry jam (I used Polander's)
2 T. orange juice
2 T. wine vinegar

Combine seasonings, rub evenly over chicken pieces. Spray a 10" skillet with Pam. Saute chicken breasts over medium heat for 8-10 minutes, until cooked through. Remove from pan. Keep warm.

Stir together the jam, orange juice and vinegar, add to pan drippings in skillet. Cook gently for about 2 minutes until sauce is reduced to desired consistency. Serve with wild rice and baby carrots. Makes 4 servings.
185 cal. per serving, 4 grams fat.

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