Recipes Chicken Breast with Raspberry Sauce (Entree)

Number of Servings
    •  2 tsp. olive oil
    • 1 red onion, thinly sliced
    • 4 4-ounce boneless chicken breast with skin
    • 2 1/2 cups fresh or 1 cup frozen raspberries
    • 1/2 tsp. salt
    • 1/4 tsp. freshly ground black pepper
    • 1 cup raspberry-apple juice



Heat oil in a large nonstick skillet. Add onion; sauté 2 minutes; do not brown. Remove onion and set aside. Season the flesh side of breast with salt and pepper; add to pan and cook over medium heat only until each side is lightly browned. Add juice to pan and continue cooking until chicken is cooked through, about 12 minutes. Remove chicken from pan. Add onions to skillet; cook until liquid has a syrupy consistency. Add raspberries; heat through. Remove skin from chicken before serving and serve breast topped with sauce. 

Nutrition Information

231 Calories; 4g Fat (16.2% calories from fat); 27g Protein; 21g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 345mg Sodium.


Tracker:  1 oz-eq. Grain, ¼ cup vegetables, ¼ cup fruit, 1 tsp. oil