Friday, January 27, 2012
2 ¼ cup fresh raspberries
¼ cup apple juice
1 T soy sauce (or gluten free teriyaki)
1/8 teaspoon dried thyme
1 T water
1 T vegetable oil
1 T butter
4 teaspoon sugar
2 T vinegar
1 garlic cloves, minced
1 T cornstarch
4 boneless, skinless chicken breasts halved
Place raspberries in a bowl, sprinkle with sugar and mash. Mash again after 15 minutes. Strain, reserving juice.
In saucepan, combine raspberry juice, apple juice, vinegar, soy sauce and thyme. Simmer, uncovered 5 minutes.
In a bowl, combine cornstarch and water. Stir into juice mixture until smooth. Bring to boil. Cook for 1 minute.
Flatten chicken to ¼ inch. In large skillet, heat oil and butter over medium heat. Add chicken. Cook through. Sprinkle with salt and pepper. Serve with raspberry sauce.