Chicken With Raspberry Sauce Recipe - Cooking Index
1 cup | 237ml | Fresh or frozen raspberries |
1 teaspoon | 5ml | Finely shredded orange peel |
1/2 cup | 118ml | Orange juice |
1/2 teaspoon | 2.5ml | Chicken bouillon granules |
1/8 teaspoon | 0.6ml | Ground nutmeg |
1/8 teaspoon | 0.6ml | White or black pepper |
2 teaspoons | 10ml | Cornstarch |
1 tablespoon | 15ml | Cold water |
1 tablespoon | 15ml | (12 oz total) boned (medium) |
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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