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Boneless Chicken Breasts with Raspberry Sauce Recipe

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This recipe for Boneless Chicken Breasts with Raspberry Sauce, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Biegen
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Boneless chicken breasts
1 egg (beaten)
bread crumbs (plain or seasoned)

3/4 c. water
1 c. sugar
1 pt. raspberries
3-4 Tbsp. balsamic vinegar.

Directions:
Directions:
Flatten chicken breasts till fairly even thickness. Dip in egg wash and then in breadcrumbs. Brown in butter and olive oil mixture or unsalted butter. When browned on both sides, set aside.

Raspberry Sauce: Boil water and sugar (low boil until it thickens). Mash raspberries and add to sugar syrup. Add balsamic vinegar.

Before serving, heat chicken breasts in 250 oven for about 1/2 hour. Serve with sauce over chicken breasts.
*Can also add some fresh raspberries on the plate for a garnish.

 

 

 

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