Chicken With Raspberry Sauce

Serves:

Ingredients:

1 c Fresh or frozen Raspberries
1/2 c Orange juice
1/8 ts Ground nutmeg
2 ts Cornstarch
1 ts Finely shredded orange peel
1/2 ts Chicken bouillon granules
1/8 ts White or black pepper
1 tb Cold Water

Method:

4 x medium (12 oz total) boned skinless Chicken Breast halves Thaw raspberries if frozen; set aside.
In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper.
Bring to boiling; reduce heat.
Add chicken.
Cover and simmer 15 minutes or till chicken is tender and no longer pink; turn chicken after 10 minutes.
Remove chicken from skillet; keep warm.
Stir together cornstarch and water; add to skillet.
Cook and stir till mlickened and bubbly.
Cook and stir 2 minutes more.
Gently stir in raspberries; heat through.
Pour over chicken.
Per serving: 177 calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg cholesterol, 110 mg sodium, 328 mg potassium