Chicken Strips With Raspberry Vinegar Sauce |
Course : Chicken
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 / 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.
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Nutritional Information:
118 Calories (kcal); 9g Total Fat; (61% calories from fat); 1g Protein; 12g Carbohydrate; 23mg Cholesterol; 90mg Sodium |
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