Title: CHICKEN WITH RASPBERRY SAUCE
Categories: Poultry
Yield: 4 Servings
1 c Fresh or frozen Raspberries
1 ts Finely shredded orange peel
1/2 c Orange juice
1/2 ts Chicken bouillon granules
1/8 ts Ground nutmeg
1/8 ts White or black pepper
2 ts Cornstarch
1 tb Cold Water
4 x medium (12 oz total) boned skinless Chicken
Breast halves
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Thaw raspberries if frozen; set aside. In a large
skillet combine orange peel, orange juice, bouillon
granules, nutmeg, and pepper. Bring to boiling; reduce
heat. Add chicken. Cover and simmer 15 minutes or till
chicken is tender and no longer pink; turn chicken
after 10 minutes. Remove chicken from skillet; keep
warm.
Stir together cornstarch and water; add to skillet.
Cook and stir till thickened and bubbly. Cook and stir
2 minutes more. Gently stir in raspberries; heat
through. Pour over chicken. Per serving: 177 calories,
27 g protein, 8 g carbohydrates, 3 g fat, 73 mg
cholesterol, 110 mg sodium,
328 mg potassium
