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Chicken With Raspberry Sauce

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

1 cup 237mlFresh or frozen raspberries
1 teaspoon 5mlFinely shredded orange peel
1/2 cup 118mlOrange juice
1/2 teaspoon 2.5mlChicken bouillon granules
1/8 teaspoon 0.6mlGround nutmeg
1/8 teaspoon 0.6mlWhite or black pepper
2 teaspoons 10mlCornstarch
1 tablespoon 15mlCold water
1 tablespoon 15ml(12 oz total) boned (medium)

Recipe Instructions

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.

Source:
Arizona Magazine 10/94

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