Chicken breasts with raspberries and ginger
15
12
4
No
Ingredients
- 250 ml (1 cup) of raspberries
- 15 ml (1 tablespoon) of lemon juice
- 15 ml (1 tablespoon) of chopped ginger
- 15 ml (1 tablespoon) of old style mustard
- 4 skinless chicken breasts
- 60 ml (1/4 cup) of olive oil
- 30 ml (2 tablespoons) of honey
- 15 ml (1 tablespoon) of butter
Preparation
Side-by-side mode- In a blender, mix for 1 minute half the raspberries with lemon juice, ginger, mustard, oil and honey. Salt and pepper.
- In a pan, heat butter at medium heat. Cook breasts 4 minutes over all sides.
- Pour the raspberries preparation and continue cooking for 4 to 5 minutes, until the inside of the flesh loses it's pink tint.
- Add remainings raspberries into the sauce. Serve with breasts.
