Sunday, October 23, 2005

Raspberry Ginger Chicken

Yum-yum! Next time I make this, I will double or triple the sauce and keep some on hand for last minute dinners. It is very tasty.

serves 4

1 lb. chicken breast tenders
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tbs. red wine vinegar
1 tbs. soy sauce
1 tsp. bottled minced ginger*
1 tsp. fresh rosemary*

* substitute 1/2 tsp dried ground ginger or 1/2 tsp. dried rosemary if needed

1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute 2 minutes. Add chicken, saute 8 minutes or until done. While chicken is cooking, mix jam and remaining ingredients. Remove chicken and onion from pan and cover with foil.

2. Add jam mixture to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

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