raspberry-orange chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons butter, divided
• 1 small onion, chopped
• 3 tablespoons red vinegar
• 1/4 cup orange juice
• 1/2 cup chicken broth
• 2 tablespoons cornstarch dissolved in
• 2 tablespoons water
• 1 cup fresh raspberries, rinsed and drained
• 1 orange, peeled and sectioned

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• season the chicken breasts to taste with salt and pepper. melt 1 tablespoon of butter in a large skillet over medium heat. sear, and cook until browned on both sides and the juices run clear, about 10 minutes. remove chicken and keep warm.
• melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes. pour in red vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil. stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened. add the chicken breasts to the sauce, and cook to reheat. serve chicken with sauce spooned over it.