Chicken breasts with raspberry sauce (Low-calorie)

 

               An elegant dish for company, or for brightening up the dinner mid-week, and it takes partically no time to prepare.

Makes 4 servings

• 4 boneless skinned chicken breast halves (about 1¼ pounds)
• 2 tablespoons all-purpose flour
• 1½ tablespoons vegetable oil
• 1 package (12 ounces) dry-pack frozen raspberries, thawed
• ¾ cup chicken broth
• ¼ teaspoon leaf thyme, crumbled
• 2 teaspoons cornstarch
• 2 tablespoons butter , cut up
• 2 tablespoons red wine vinegar
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• Pinch of salt

1. Shake chicken with flour in bag to coat.
2. Sauté chicken in oil in large, heavy skillet over medium-high heat until browned, 3 to 4 minutes ; lower heat to medium and sauté other side 3 to 4 minutes until cooked through and transfer to plate.
3. Discard fat from pan, wipe pan.
4. Reserve ¼ cup raspberries for garnish.
5. Add remaining raspberries, ½ cup chicken broth and the thyme to skillet ; bring to boiling, lower heat and simmer 2 to 3 minutes until raspberries are reduced to saucy consistency.
6. Force raspberry mixture through strainer with back of spoon, discard seeds ; return purée to skillet.
7. Stir together cornstarch and remaining chicken broth in small bowl until smooth ; stir in purée.
8. Bring to boiling, stirring ; lower heat and simmer to thicken, about 2 minutes.
9. Remove from heat, stir in butter, red wine vinegar, lemon juice, sugar salt and the reserved raspberries.
10. Ladle sauce onto 4 plates ; slice breasts lengthwise and arrange slices over sauce.

BON APPÉTIT