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 half the raspberries with lemon juice, ginger, mustard, oil, honey, salt, and pepper for 1 minute.
- In a pan, heat butter at medium heat. Cook breasts for 4 minutes over all sides.
- Pour in the raspberries and continue cooking for 4 to 5 minutes until the inside of the flesh loses its pink tint.
- Add the remaining raspberries to the sauce. Serve with breasts.
