Ingredients
-
1
-
4
-
1/2
-
1/4
-
1
-
1/2
-
1/2
-
3
-
2
-
-
-
-
-
-
Directions
Chicken Breasts With Raspberry-Balsamic Sauce, I always have lots of chicken in the freezer, and this recipe has a wonderful, tangy sauce that livens up sauteed chicken breasts , This made a very pretty and tasty sauce I agree with the other reviewer: the more sauce on the chicken, the better! Thanks for sharing , Wow, Yum Yum, yum, this was gorgeous a wondrful sauce to pair with chicken We all thought it tasted exceptional, I served mine with carrot rosti and salad greens, perfect side I just drizzled sauce over for photo purposes, don’t get me wrong don’t drown the chicken but pour, pour and pour a wonderful sauce Thank you for sharing Taste Tester, this will definitely become a regular at our house
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Steps
|
1
Done
|
In Nonstick 12-Inch Skillet, Heat Oil Over Medium-High Heat Until Hot. Add Chicken and Sprinkle With Salt and Pepper; Cook 7 Minutes. Turn Chicken Over. Reduce Heat to Medium; Cover and Cook 7 Minutes Longer or Until Juices Run Clear When Thickest Part of Chicken Is Pierced With Tip of a Knife. Transfer Chicken to Plate. |
|
2
Done
|
in Same Skillet, Cook Shallot 2 Minutes, Stirring. in a Cup, Mix Broth and Cornstarch. Add Broth Mixture, Jam and Vinegar to Skillet; Heat to Boiling Over Medium-High Heat. Cook Sauce 2 Minutes or Until Slightly Thickened, Stirring. Return Chicken to Skillet; Heat Through. |
