Chicken with porto and raspberries
15
30
4
No
Ingredients
- 4 boneless chicken breasts
- 125 ml (1/2 cup) of porto
- 85 ml (1/3 cup) of brown sugar
- 5 ml (1 teaspoon) of Dijon's mustard
- 250 ml (1 cup) of frozen raspberries
- 5 ml (1 teaspoon) of butter
Preparation
Side-by-side mode
- In an oven safe plate with a lid, spread butter.
- Mix porto, brown sugar, Dijon's mustard and raspberries for 10 minutes at medium heat. Dilute everything.
- Meanwhile, slice chicken breast into bites and set into buttered plate.
- Set porto mixture in a mixer then add over chicken.
- Cover and oven bake for 15 to 20 minutes at 350 °F (180 °C).
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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