CHICKEN: Please try this recipe for a quick and healthy family meal.

CHICKEN BREASTS WITH BRANDY RASPBERRY SAUCE:



6 to 8 boneless chicken breast halves with or without skin

3 tbsp. olive oil

salt and pepper


sauce:

1 ½ cups cranberry juice
½ lb (250 gm) frozen raspberries
1 tbsp. maple syrup
¾ cup brown sugar
1 tbsp. corn starch
2 tbsp. brandy or water


toasted sliced almonds



To make sauce: Bring cranberry juice and raspberries to a boil in a covered saucepan over medium heat. Reduce heat and add in maple syrup and sugar. Simmer 30 minutes. Blend cornstarch and brandy together, stir into sauce and cook, stirring, until sauce is thickened and clear. Season sauce with salt and pepper to taste. Strain through a sieve and keep warm.

Preheat oven to 400 degrees F. Pound chicken breasts slightly with meat mallet and rub with salt and pepper to taste; then brush them with olive oil. Brown chicken breasts in batches in non-stick skillet over medium-high heat for 2-3 minutes on each side; then transfer them to a baking pan.

Bake in oven until tender, about 10-15 minutes. Check for doneness after 10 minutes and do not overcook.

Sprinkle chicken breasts with toasted almonds and pour sauce over to serve.