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Berry Chicken

2-1/4 cups raspberries
5 tsp. sugar
1/4 cup apple juice
2 Tbsp. red wine vinegar or cider vinegar
1 Tbsp. soy sauce
1 clove garlic, minced
1/2 tsp. snipped fresh thyme
1 Tbsp. cornstarch

1 Tbsp. water
4 boneless skinless chicken breasts
1 Tbsp. vegetable oil
1 Tbsp. butter or margarine
Salt and pepper to taste
Raspberries and thyme sprigs for garnish (optional)

 

In a bowl, sprinkle raspberries with sugar and mash; let stand for 15 minutes. Mash again and strain, reserving juice. Discard pulp and seeds. In a saucepan, combine the raspberry juice, apple juice, vinegar, soy sauce, garlic, and thyme. Simmer, uncovered, for 5 minutes. In a bowl, combine the cornstarch and water. Stir into raspberry juice mixture until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened. Keep warm. Meanwhile, flatten chicken to 1/4-inch thickness. In a large skillet, heat the oil and butter over medium-high heat. Add the chicken; cook until juices run clear. Sprinkle with salt and pepper. Serve with raspberry sauce. Garnish with raspberries and thyme sprigs, if desired. Makes 4 servings.

 

 


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