Mushroom Raspberry Chicken Breasts
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
- 1 teaspoon olive oil
- 1 pound (480 g) skinless and boneless chicken breasts
- 1/2 cup sliced shiitake or white mushrooms
- 1/4 cup (60 ml) canned ready-to-serve low-sodium chicken broth
- 1 tablespoon raspberry liqueur
- 1 teaspoon cornstarch
- 1/4 cup fresh raspberries
Heat oil in nonstick skillet. Add chicken and cook over moderate heat until browned,about 3 min on each side. Add mushrooms and cook,stirring occasionally.
In 1-cup liquid measure combine remaining ingredients except raspberries. Stir to dissolve cornstarch.
Stir into skillet and cook,stirring constantly,until mixture comes to a boil,about 1-2 min. Reduce heat to low and let simmer until flavors blend,about 1 min. With slotted spoon transfer chicken and vegetables yo serving platter;set aside and keep warm. Add raspberries to skillet and cook until heated through,about 1 min. Spoon raspberry mixture over chicken.Serve chicken breasts with cooked rice,Romain lettuce,red cabbage,and tomato salad.
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