Chicken with Raspberry Sauce
4 Tyson Fresh Boneless, Skinless Chicken Breasts,
or 4 Tyson Individually Fresh Frozen Boneless, Skinless Chicken
Breasts without Rib Meat (see note)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup Tyson Chicken Broth
1/4 cup seedless raspberry jam
2 tablespoons raspberry vinegar
1. Sprinkle both sides of chicken with salt and pepper. Wash hands.
2. Melt butter in a large nonstick skillet over medium-high heat.
Add chicken and cook for 3 minutes per side, or until browned. Transfer
chicken to a plate; cover and keep warm.
3. Reduce heat to medium. Add onions to the skillet; cook, stirring, for
2-3 minutes, or until tender. Whisk in broth, jam and vinegar.
4. Return chicken to the skillet. Cook 4 more minutes per side, or until
done (internal temperature 170°F).
Serving suggestion: Serve chicken and sauce with cucumber slices
and long-grain and wild rice. Refrigerate leftovers. Makes 4 servings.
Note: To substitute Tyson Individually Fresh Frozen Boneless, Skinless
Chicken Breasts, simply increase the cooking time by about one-third.