Chicken with Raspberry Thyme Sauce Recipe

Chicken with Raspberry Thyme Sauce Recipe
Chicken with Raspberry Thyme Sauce Recipe photo by Taste of Home
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Chicken with Raspberry Thyme Sauce Recipe

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"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds. In a saucepan, combine the raspberry juice, apple juice, vinegar, soy sauce, garlic and thyme. Simmer, uncovered, for 5 minutes.
In a bowl, combine cornstarch and water until smooth; 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 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.
Originally published as Raspberry Chicken in Quick Cooking July/August 2002, p38

Nutritional Facts

1 each: 172 calories, 8g fat (2g saturated fat), 31mg cholesterol, 280mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 10g protein.

  • 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
  1. Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds. In a saucepan, combine the raspberry juice, apple juice, vinegar, soy sauce, garlic and thyme. Simmer, uncovered, for 5 minutes.
  2. In a bowl, combine cornstarch and water until smooth; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Keep warm.
  3. Flatten chicken to 1/4-in. thickness. In a large skillet, heat oil 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.
Originally published as Raspberry Chicken in Quick Cooking July/August 2002, p38

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