I hear ya....I have been trying to talk myself into doing that the whole month of January, but myself isn't listening.
Do you know why?
Because I am trying to put better foods in my body, and chicken is one of the meats that is best for you (and me), (and myself).
This would make the perfect low calorie Valentine's Day meal. And the fresh raspberries make it so pretty.....Think Pink!!
One thing is for sure....Smucker's has got it go'n on!! Especially with their sugar-free preserve recipes.
Pictured above is the balsamic vinegar sauce made with sugar-free raspberry preserves. That is what you dump over your chicken. And when I make this again I will double that sauce recipe because it is out of this world fantastic on rice.....
If you love fresh red raspberries you will love this recipe. The fresh fruit and chicken just go hand in hand.
2 tsp. olive oil
1 lb. boneless skinless chicken breast, cut in strips
3/4 tsp. season salt
1/2 tsp. ground black pepper
1/2 tsp. minced garlic
1/2 c. chicken broth
2 TBS balsamic vinegar
1 tsp. minced fresh rosemary
1/3 c. Smucker's sugar-free red raspberry preserves
1/2 c. fresh red raspberries
Heat 1 tsp. olive oil in large nonstick skillet over medium heat. Sprinkle chicken with seasoning salt and pepper. Cook chicken in skillet 14-18 minutes, or until browned on all sides. Remove chicken to serving platter; keep warm.
Heat remaining 1 tsp. oil in same skillet. Add garlic and cook over medium heat 15 seconds, stirring constantly. Stir in chicken broth, vinegar, and rosemary. Simmer for 3 minutes, or until slightly thickened, stirring occasionally. Stir in preserves; heating until melted. Spoon sauce over chicken. Sprinkle with fresh raspberries.