Prep 15 mins
Cook 46 mins
A light version of this popular dish. This one will get rave reviews and presents very well. The recipe was served with sugar snap pea pods so those are included with the recipe as an option. I had never cooked with anise seeds and was very surprised at the result. I did substitute 1 t of ground ginger for the fresh ginger and was very pleased with the result. Enjoy!
- 4 boneless skinless chicken breasts
- 1⁄2 teaspoon anise seed
- 1⁄2 cup fat-free raspberry vinaigrette
- 1⁄2 cup water
- 1⁄4 cup low sodium soy sauce
- 4 garlic cloves
- 2⁄3 cup fresh raspberry
- cooking spray
- 1 tablespoon fresh ginger
- 8 ounces fresh sugar snap peas (optional)
- Place chicken in large frying pan.
- In small bowl combine raspberry vinaigrette dressing, garlic, ginger, anise seed, water and soy sauce.
- Pour over chicken and bring to a boil.
- Reduce heat, cover and simmer about 25 minutes.
- Remove chicken from pan, place on broiler pan sprayed with cooking spray.
- Broil 3 minutes on each side - 4 inches from broiler.
- Remove chicken to heated platter, cover and set aside.
- Bring sauce in frying pan to a boil and cook about 15 minutes or until thickened and reduced by about 1/2.
- To serve: pour a portion of the sauce on each of 4 individual plates.
- Thinly slice each chicken breast half across the grain and fan out slices on one side of each plate.
- Garnish with raspberries.
- Optional: Fan out fresh sugar snap pea pods on the other side of the plate.
This was very tasty. I cheated and skipped the broiling. I just boiled the sauce down as the chicken cooked. The sauce didn't turn out as pretty as it could have, but it was dang tasty. I also didn't have any anise seed, but put in a few drops of anise extract. Served with the steamed snap peas and rice.