Raspberry Chicken Adobo
photo by yogiclarebear
- Ready In:
- 1hr 1min
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
-
Optional
- 8 ounces fresh sugar snap peas (optional)
directions
- 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.
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Reviews
-
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.
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