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servings:4
cook time:20min
Ingredients
* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried sage, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 skinless, boneless chicken breast halves (about 1 pound)
* Nonstick spray coating
* 1/4 cup seedless raspberry jam
* 2 tablespoons orange juice
* 2 tablespoons wine vinegar
cook time:20min
Ingredients
* 1/2 teaspoon dried thyme, crushed
* 1/2 teaspoon dried sage, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 skinless, boneless chicken breast halves (about 1 pound)
* Nonstick spray coating
* 1/4 cup seedless raspberry jam
* 2 tablespoons orange juice
* 2 tablespoons wine vinegar
Directions
1. 1Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.
2. 2Spray a 10-inch skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once. Remove from skillet; keep warm.
3. 3Stir together jam, orange juice, and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce. Makes 4 servings.
1. 1Combine thyme, sage, salt, and pepper; rub over chicken pieces, coating evenly.
2. 2Spray a 10-inch skillet with nonstick coating. Add chicken to skillet. Cook chicken over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once. Remove from skillet; keep warm.
3. 3Stir together jam, orange juice, and vinegar; add to skillet. Boil gently, uncovered, about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce. Makes 4 servings.
(Collect From Shine)
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