Skillet Chicken with Raspberry Sauce
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. —Anita H. Hennesy, Hagerstown, Maryland
Ingredients
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup seedless raspberry jam
- 2 tablespoons balsamic vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1/8 teaspoon crushed red pepper flakes
Reviews
Great served on or with rice to utilize the raspberry sauce.
My husband and I love this recipe. I have made it for my folks and they love it as well. I serve it over brown rice to soak up some of the sauce. It reheats well as a leftover (not that we have enough left for leftovers). The first bite is sweet and surprising but the next you get the bite from the red pepper flakes and it becomes a wonderful balance of flavors. Simply delicious and I make this at least once a month. Who knew chicken could taste this good?
Super easy and tasty; can get a little too sweet and I used half rapsberry jam and half raspberry simply fruit. Next time I might try it with just the simply fruit.