Chicken Sauté with Raspberry Vinaigrette
added 03/07/08
Serves 4
Enjoy this easy and delicious chicken with rice
pilaf and a salad of summery greens.
1 Tbs. olive oil
2 cloves garlic, thinly sliced
4 boneless, skinless chicken breasts
1 cup Raspberry Vinaigrette (recipe
below)
1/4 cup fresh raspberries
Heat olive oil in a large skillet over medium heat.
Add garlic and cook 30 seconds. Add chicken breasts and cook until
nicely browned, about 8-10 minutes. Turn chicken and cook the other
side, about 5 minutes.
Remove chicken to a plate and keep warm. Add vinaigrette
to skillet, stirring and scraping the browned bits into the sauce.
Heat gently. Return chicken to skillet, turning pieces to coat with
sauce. To serve, place one chicken breast on each of four plates.
Spoon any remaining sauce over chicken. Garnish each piece with
a few fresh raspberries.
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