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Full Online Book HomeLearning KitchenPoultry - Raspberry Chicken With Apples
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Poultry - Raspberry Chicken With Apples Post by :spk921803 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1819

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Poultry - Raspberry Chicken With Apples

4 boneless skinless chicken breasts
1/4 cup butter or margarine
Garlic salt
2 - 3 apples, chopped
1/4 cup raspberry vinegar
3/4 cup orange juice or white wine
1 tsp. fresh sage
1 tsp. fresh thyme
1 tsp. fresh rosemary


Brown chicken breasts in butter in a deep skillet over medium heat. Sprinkle with garlic salt.

Add apples to skillet when chicken has browned.

Add raspberry vinegar, orange juice or white wine, sage, theyme, and rosemary. Simmer on low heat for 20-30 minutes.

Serves 4.

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4 boned, skinned chicken breast halves 2 Tbs. vegetable oil 2 Tbs. butter or margarine 2 Tbs. raspberry vinegar 1/2 cup whipping cream Salt and pepper Fresh chopped chives Heat oil and butter in a large skillet. Saute chicken over medium to high heat for 8 to 10 minutes per side, or until cooked through. Do not, however, overcook. Remove chicken to a warm platter. Stir in the vinegar and the cream and bring to a boil. Boil for 1 minute. Add salt and pepper to taste. Spoon sauce over the chicken breasts and sprinkle fresh chopped
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3 cups raspberries 2 tablespoons lemon juice 1/2 teaspoon salt 1/3 cup light corn syrup 1 tablespoon corn starch 1/16 teaspoon pepper 3 chicken breasts, skinned and halved Preheat oven to 400° F.In a blender, place 2 cups of raspberries, corn syrup and lemon juice; cover and blend on high until smooth. In a small sauce pan, stir together cornstarch, salt and pepper. Gradually stir in raspbery mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Arrange chicken and remaining raspberries in a greased 10x6x2 baking dish. Spoon sauce over chicken. Bake at 400
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