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Raspberry Chicken

"This is one of my favorite ways to serve chicken," reports Robert Jost of Manitowac, Wisconsin. "My wife and I garnish it with fresh raspberries and sprigs of thyme from our garden."

4 ServingsPrep: 10 min. + standing Cook: 15 min.

Ingredients

2-1/4 cups fresh raspberries
4 teaspoons sugar
1/4 cup apple juice
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon minced garlic
1/8 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
1 tablespoon butter
Additional fresh raspberries, optional

Directions

Place raspberries in a small bowl; sprinkle with sugar and mash. Let
stand for 15 minutes; mash again. Strain, reserving juice; discard
pulp and seeds. In a small saucepan, combine the raspberry juice,
apple juice, vinegar, soy sauce, garlic and thyme. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes.
In a small bowl, combine cornstarch and water until smooth; gradually
stir into raspberry juice mixture until smooth. Bring to a boil;
cook and stir for 1 minute or until thickened. Keep warm.
Flatten chicken to 1/4-in. thickness. In a large skillet, heat oil

2 of 2

Raspberry Chicken (continued)

Directions (continued)

and butter over medium-high heat. Add the chicken; cook until juices
run clear. Serve with raspberry sauce. Garnish with additional
raspberries if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 172 calories, 8 g fat (2 g saturated fat), 31 mg cholesterol, 280 mg sodium, 16 g carbohydrate, 5 g fiber, 10 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.