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Ingredientes
- 2 Tbsp. all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 lrg skinless boneless chicken thighs (about 1 1/4 lb) fat trimmed
- 2 tsp canola oil
- 1 1/2 c. fat-free chicken broth
- 1/2 c. onion finely minced
- 1/3 c. seedless red raspberry preserves
- 2 tsp butter Fresh raspberries
Direcciones
- In plastic food storage bag, combine flour, salt, and pepper. Add in chicken; toss to coat well.
- In large nonstick skillet, over medium-high heat, heat oil. Add in chicken; cook 7 min, till cooked through and golden brown, turning once. Place on serving platter; cover with foil to keep hot.
- To same skillet, add in broth and onion. Simmer 5 min, till onion is soft. Stir in jam; simmer 2 min, till sauce is slightly thickened. Remove skillet from heat; stir in butter.
- Spoon sauce over chicken. Garnish with raspberries.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 46 | 28% |
| Total Fat 5.25g | 7% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 24mg | 8% |
| Sodium 329mg | 14% |
| Potassium 178mg | 5% |
| Total Carbs 23.47g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.71g | 9% |
| Protein 6.21g | 10% |
