Brandied Raspberry Chicken

Recipe by Chef at Heart
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauce :
  • Cook all ingredients but brandy and cornstarch for 1/2 hour.
  • Strain through sieve to eliminate raspberry seeds.
  • Pour back into sauce pan.
  • Blend cornstarch and brandy.
  • Add to mixture and cook until thickened.
  • You may add salt and pepper to taste at this point (personal preference).
  • Turn temperature to low or if necessary cover and remove from heat.
  • Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
  • Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
  • **there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
  • ***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.
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