Description Edit

Chicken thighs with a raspberry sauce and whole raspberries for garnish. Serve with rice and sautéed strips of yellow squash and zucchini.

Ingredients Edit

Directions Edit

  1. Mix flour, salt and pepper in a plastic bag.
  2. Add chicken, close bag and shake until lightly coated.
  3. Heat oil in skillet.
  4. Add chicken and cook 7 minutes.
  5. Or until cooked through and golden.
  6. Place on a serving platter and cover with foil to keep warm.
  7. Add broth and onion to drippings in skillet.
  8. Simmer 5 minutes.
  9. Or until onion is soft.
  10. Stir in jam and simmer 2 minutes.
  11. Or until sauce is slightly thickened.
  12. Remove skillet from heat, add butter and stir until melted.
  13. Spoon sauce over chicken.
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