Chicken Breasts With Raspberry Sauce



6 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/8 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil


Season both sides of the chicken with salt, pepper, marjoram, and nutmeg. In a large skillet over medium heat, warm the oil, then add the chicken breasts. Sauté the chicken for 8 to 10 minutes, or until it is golden brown on both sides. Remove from the pan and set aside.



Makes 6 servings.

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