Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Red Raspberry | 1 cup (123g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp flour
- ¼ tsp each salt and pepper
- 4 large skinless boneless chicken thighs
- 2 tsp canola oil
- 1½ cups chicken broth
- ½ cup finely chopped onion
- ⅓ cup seedless red raspberry jam
- 2 tsp butter
Directions
Mix flour, salt and pepper in a plastic bag.
Add chicken, close bag and shake until lightly coated.
Heat oil in skillet.
Add chicken and cook 7 minutes.
Or until cooked through and golden.
Place on a serving platter and cover with foil to keep warm.
Add broth and onion to drippings in skillet.
Simmer 5 minutes.
Or until onion is soft.
Stir in jam and simmer 2 minutes.
Or until sauce is slightly thickened.
Remove skillet from heat, add butter and stir until melted.
Spoon sauce over chicken.
Category:World Recipes
Category:Zucchini Recipes
Category:Chicken Recipes
Category:Rice Recipes
Category:Raspberry Recipes