Chicken with Raspberry Sauce
Sweet and spicy, this chicken recipe is heavenly. Chicken breast is browned and then coated with the raspberry sauce that has a little bit of a smoky kick.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 medium bol
- 1 small spoon
- 1 large skillet
- tongs
- 1 Large spoon
Ingredients
- 1 cup fresh raspberries
- 2 Tbsp. cornstarch
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. red pepper flakes
- 3/4 cup Raspberry Chipotle Sauce (I used Fischerand Wieser brand)
- 1/2 cup raspberry balsamic vinegar
- 1/2 cup pineapple juice
- 1 Tbsp. soy sauce
- 1 tsp. garlic, minced
- 2 tsp. dry basil
- 1/2 tsp. salt
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 4 boneless skinless chicken breasts
- Sesame seeds for garnish
Instructions
- In a bowl, toss the raspberries with cornstarch. Set aside,
- In a skillet, heat some oil. Add the red pepper flakes and stir.
- Brown the chicken in the skillet on both sides. Remove and keep warm.
- Add the raspberry chipotle sauce, raspberry balsamic vinegar, pineapple juice and soy sauce. Stir for a minute.
- Add the basil, salt, chile powder, garlic powder and onion powder. Stir until combined.
- Add the raspberries and stir until slightly thickened.
- Return the chicken to the pan and heat through, coating itw ith the raspberry sauce. When the chicken is hot enough, it is ready to serve.
- Serve with a sprinkling of sesame seeds.