Raspberry and Roasted Red Pepper Chicken Fillets
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 2 tablespoons flour
- 1 teaspoon seasoning salt
- 4 boneless chicken fillets (about 1 3/4 pound)
- cooking spray
- 1⁄2 cup jarred roasted red pepper
- 1⁄4 cup sliced green onion
- 3⁄4 cup red raspberry preserves
- 1⁄4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon cream sherry
- 1⁄2 teaspoon dried mint
Directions
- Preheat a large sauté pan on medium-high heat for 2-3 minutes. Combine flour and seasoned salt in a large ziploc bag; add chicken and shake to coat. Alternatively, place flour mixture into a pie plate or pan and dredge the chicken in it.
- Remove pan from heat and coat with cooking spray. Place chicken in the pan; cover and cook 2-3 minutes on each side or until chicken is browned.
- Cut peppers lengthwise into 1/4-inch strips; combine with sliced green onions and add to chicken. Cook 2-3 more minutes or until onions and peppers are softened.
- Whisk raspberry preserves, water, cornstarch, sherry and dried mint in a small bowl until blended. Reduce heat to low and stir in raspberry mixture; simmer 10 minutes, turning chicken occasionally to coat with sauce, until chicken reaches an internal temperature of 165°F.
- Serve chicken right away.
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