Chicken with Saskatoon Sauce

 

 

 

3	tablespoons olive oil
3	tablespoons saskatoon vinegar
1 1/2	tablespoons lime juice
2	cloves garlic, minced
4	chicken breast halves
1	cup saskatoons
1	cup raspberry puree

 

Instructions

1. In  a ziploc bag, combine oil vinegar, lime juice, and garlic.

2. Remove chicken skins and add chicken to ziploc, turning to coat all side. Marinate in the refrigerator for 1-2 hours.

3. Remove chicken and pat dry with paper towel. Reserve marinade for sauce.

4. Puree: In blender process 1 package of thawed frozen raspberries, 2 tbsp sugar, and 1/2 tsp lemon juice until smooth, strain.

5. Prepare sauce by combining marinade, saskatoons, and raspberry puree in a saucepan.

6. Cook over medium heat 5 minutes until slightly thickened. Set aside.

7. Saute chicken over medium heat in a small amount of butter, cooking a few minutes per side.

8. Place chicken in a casserole cover with sauce and bake at 350° for 20 minutes.

 

Recipe Notes