Chicken in Orange Raspberry Sauce
Sautéed Chicken Breasts finish with an Orange Liqueur Sauce and topped with Raspberries
| servings: | 4 |
| type: | Entree |
| storage: | Freezer |
| categories: | Poultry, Chicken |
| 4 | chicken breasts, boneless |
| 2 | tablespoons butter |
| 1 | teaspoon olive oil, light |
| 1 | small shallot, minced |
| 1/8 | cup orange liqueur |
| 1 1/2 | cups orange juice, fresh |
| 1 | teaspoon sugar |
| 1 | tablespoon cornstarch |
| 2 | tablespoons cold water |
| salt | |
| 1 | cup raspberries, frozen, (or fresh) |
Wash and pat dry chicken breasts. Pound to 1/4 inch thick evenly.
Melt butter and olive oil in a large sauté pan over medium high heat. Add chicken breasts and cook until golden on both sides. Lower heat and add minced shallot to pan and cook about 2 minutes. Do not brown shallots. Add the orange liqueur, raise the heat to high and cook, stirring up any browned particles sticking to the bottom of the pan. Cook until the liquor becomes a glaze-like consistency. Pour in fresh orange juice and sugar and bring to a boil. Lower heat and then simmer, uncovered, for approximately 15 minutes. Remove chicken and place in storage containers.
Mix cornstarch with the cold water until the cornstarch is dissolved. Add to the simmering sauce. Cook until thickened and bubbly. Sprinkle with salt. Remove from heat and let cool. Pour sauce over chicken and sprinkle with raspberries. Cover and store in the freezer.
containers:
Two Rubbermaid Square #2 (5-cup) containers
reheating instructions:
Thaw in the refrigerator the night before day of consumption. Heat chicken in microwave or on stove top on a
medium-low setting, just until chicken is heated through. Note: overheating chicken in the microwave can make the
chicken tough.
serving suggestions:
Orange Almond or Orange Coconut Rice / White Rice / Wild Rice Pilaf