Mushroom Raspberry Chicken Breasts

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Mushroom raspberry chicken breasts.Chicken breasts with mushrooms,raspberry liqueur and fresh raspberries fried in skillet.


  • 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


Step 1

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.

Step 2

In 1-cup liquid measure combine remaining ingredients except raspberries. Stir to dissolve cornstarch.

Step 3

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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