Chicken Breasts w/Raspberry Sauce
By á-6072
1/2 tsp. Thyme (dried, crushed)
1/2 tsp. Sage (dried , crushed)
1/4 tsp. Salt
1/4 tsp. Pepper
4 Chicken Breast Halves (skinless, boneless)
1/4 c. Raspberry Jam (seedless)
2 Tbsp. Orange Juice
2 Tbsp. Wine Vinegar
- 4
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Ingredients
- 1/2 tsp. Thyme (dried, crushed)
- 1/2 tsp. Sage (dried , crushed)
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 4 Chicken Breast Halves (skinless, boneless)
- 1/4 c. Raspberry Jam (seedless)
- 2 Tbsp. Orange Juice
- 2 Tbsp. Wine Vinegar
Preparation
Step 1
Combine thyme, sage, salt and pepper; rub over chicken pieces, coating evenly.
Spray a 10" skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat until tender and no longer pink, turning once. Remove from skillet; keep warm.
Stir together jam, orange juice and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes and reduced to desired consistency. Serve chicken with sauce.
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