Chicken Strips With Raspberry Vinegar Sauce |
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| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
2 |
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Ingredients:
| 8 |
ounces |
chicken tenders |
| 1 1/2 |
tablespoons |
butter |
| 1/2 |
cup |
canned low-salt chicken broth |
| 6 |
tablespoons |
raspberry vinegar |
| 1/4 |
cup |
sliced green onions |
| 2 |
teaspoons |
honey |
| 1/3 |
cup |
fresh raspberries -- or frozen, unsweetened, thawed |
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| |
Preparation:
Sprinkle chicken with salt and pepper. melt butter in heavy large skillet over medium high heat. Add chicken and saute until cooked through; about 3 minutes per side. Transfer chicken to plate.
Add broth and sugar to vinegar to skillet. Boil 5 minutes stirring up browned bits. Add onions and honey then half of the berries. Cook until sauce thickens and the berries begin to fall apart, about 2 minutes. Return chicken to sauce; heat through, about 1 minute. Season with salt and pepper.
Transfer chicken and sauce to plates. Sprinkle with remaining berries. |
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Nutritional Information:
118 Calories (kcal); 9g Total Fat; (61% calories from fat); 1g Protein; 12g Carbohydrate; 23mg Cholesterol; 90mg Sodium |