Chicken with raspberry sauce

4 servings

Ingredients

Quantity Ingredient
1 cup Fresh or frozen Raspberries
1 teaspoon Finely shredded orange peel
½ cup Orange juice
½ teaspoon Chicken bouillon granules
⅛ teaspoon Ground nutmeg
⅛ teaspoon White or black pepper
2 teaspoons Cornstarch
1 tablespoon Cold Water

Directions

4 x medium (12 oz total) boned skinless Chicken Breast halves ~-------------------------------------------------------------- Thaw raspberries if frozen; set aside. In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper. Bring to boiling; reduce heat. Add chicken. Cover and simmer 15 minutes or till chicken is tender and no longer pink; turn chicken after 10 minutes. Remove chicken from skillet; keep warm.

Stir together cornstarch and water; add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Gently stir in raspberries; heat through. Pour over chicken. Per serving: 177 calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg cholesterol, 110 mg sodium, 328 mg potassium

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