Chicken Strips With Raspberry Vinegar Sauce

Course : Chicken
Serves: 2
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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

Preparation / Directions:

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.


Nutritional Information:

118 Calories (kcal); 9g Total Fat; (61% calories from fat); 1g Protein; 12g Carbohydrate; 23mg Cholesterol; 90mg Sodium

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