Raspberry-Orange Chicken recipe
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Ingredients
- 4 skinless, boneless chicken breast halves Salt and pepper to taste 2 tablespoons butter, divided 1 small onion, chopped 3 tablespoons red wine vinegar ¼ cup orange juice ½ cup chicken broth 2 tablespoons cornstarch dissolved in 2 tablespoons water 1 cup fresh raspberries, rinsed and drained 1 orange, peeled and sectioned
Nutrition Info
- 251.1 caloriescarbohydrate: 16.3 gcholesterol: 83 mgfat: 8.9 gfiber: 3.5 gprotein: 26 gsaturatedFat: 4.5 gservingSize: -sodium: 114.9 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Raspberry-Orange Chicken
Directions
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Season the chicken breasts to taste with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Sear, and cook until browned on both sides and the juices run clear, about 10 minutes. Remove chicken and keep warm.
Melt remaining 1 tablespoon of butter in skillet, stir in onion and cook until translucent, 3 to 4 minutes. Pour in red wine vinegar, orange juice, and chicken broth, increase heat to medium-high, and bring to a boil. Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. Reduce heat to medium, and stir in the raspberries and orange segments, cook for 2 minutes until softened. Add the chicken breasts to the sauce, and cook to reheat. Serve chicken with sauce spooned over it.