Chicken with cherry sauce ^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless boneless chicken breast halves, (12 oz. total) Ground nutmeg | |
| ⅓ | cup | Reduced sodium chicken broth |
| ⅓ | cup | Unsweetened pineapple juice |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Brown sugar ds pepper |
| ¼ | cup | Dried tart red cherries or light raisins, coarsely chopped |
Directions
Rinse chicken, pat dry with paper towels. Sprinkle lightly with nutmeg. Place chicken, boned side up on the unheated rack of a broiler pan. Broil 4-5" from heat 7 minutes. Turn chicken over and broil another 5-8 minutes more until chicken is tender and no longer pink. Meanwhile, for sauce, combine chicken broth, pineapple juice, cornstarch, brown sugar and pepper in a small saucepan. Mix well.
Cook and stir over medium heat till thickened and bubbly. Stir in cherries or raisins. Cook and stir for 2 minutes more. Serve chicken with cherry sauce. 4 servings.
Per serving: 138 cal., 2g fat, 45mg chol., 94mg sod., 11g crab., 0g fiber, 17g pro., ½ fruit and 2½ meat exchanges.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw 1-95. Submitted By CAROLYN SHAW On 02-02-95