SKILLET CHICKEN WITH RASPBERRY SAUCE
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN WITH RASPBERRY SAUCE
This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad. -Amy Ammann of Long Valley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.
Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 508mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH RASPBERRY CREAM SAUCE
So easy. I got this recipe years ago from a friend. Her mother had given her the recipe. The cream made it a little different from the other recipes I read (and more fattening too)! This can be doubled to feed four and so on which is a good thing since my kids like this a lot.
Provided by Oolala
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper to taste. In a skillet, heat the oil and melt the butter and saute the chicken over medium heat.
- After about 5 minutes, add the onion and garlic, if desired. Cook until the chicken is cooked through and the onions are tender.
- Remove chicken from the skillet and set aside. Add the jam and vinegar to the pan and stir.
- Boil for 1 minute and stir in cream and heat until boiling.
- Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
- Can garnish with fresh raspberries and serve.
CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE
I always have lots of chicken in the freezer, and this recipe has a wonderful, tangy sauce that livens up sauteed chicken breasts.
Provided by TasteTester
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
- In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
Nutrition Facts : Calories 209.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 468, Carbohydrate 11.2, Fiber 0.2, Sugar 7.4, Protein 28
BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE
This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow pan.
- Drizzle with melted butter.
- Bake at 350 for 45 minutes.
- Drain any excess fats from pan.
- Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.
Nutrition Facts : Calories 984.5, Fat 40.3, SaturatedFat 15.1, Cholesterol 350.6, Sodium 690, Carbohydrate 56.8, Fiber 0.9, Sugar 40.1, Protein 93
RASPBERRY CHICKEN
Provided by Trisha Yearwood
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
- Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.
Nutrition Facts : Calories 484 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 180 milligrams, Sodium 409 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 57 grams, Sugar 3 grams
CHICKEN BREASTS WITH RASPBERRY SAUCE
This recipe is a little different from other Chicken breasts with raspberry sauce that I found on zaar.
Provided by Barb in WNY
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken, pat dry with paper towels.
- Combine thyme, sage, salt, and pepper.
- Rub over chicken pieces; coating evenly.
- Spray a 10-inch skillet with non-stick cooking spray.
- Add chicken to the skillet,.
- Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
- Remove from skillet; keep warm.
- Stir together jam, orange juice, and vinegar; add to skillet.
- Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
- Serve chicken with sauce.
Nutrition Facts : Calories 309.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 243.3, Carbohydrate 14.8, Fiber 0.4, Sugar 10.3, Protein 30.4
PECAN CRUSTED CHICKEN WITH RASPBERRY SAUCE
Make and share this Pecan Crusted Chicken With Raspberry Sauce recipe from Food.com.
Provided by Vicki in CT
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In food processor (or can finely chop with knife) chop pecans; add flour and salt.
- Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
- Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
- Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
- Drizzle warmed sauce over chicken to serve.
RASPBERRY CHICKEN
Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.
Nutrition Facts :
CHICKEN BREASTS WITH RASPBERRY SAUCE
Make and share this Chicken Breasts with Raspberry Sauce recipe from Food.com.
Provided by Tamibic2
Categories Raspberries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shake chicken in flour and saute in oil over med-high heat until browned, 3-4 minutes.
- Lower heat to medium; saute other side 3-4 minutes or until cooked through.
- Transfer to warm platter.
- Reserve 1/2 cup raspberries for garnish.
- Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.
- Bring to boil.
- Lower heat; simmer 2 minutes until raspberries are ruduced to a saucy consistency.
- Force raspberry mixture through a strainer with the back of a spoon; discard seed.
- Return puree to skillet.
- Stir together cornstarch& remaining chicken broth in small bowl until smooth.
- Stir into puree.
- Bring to boiling, stirring.
- Lower heat; simmer to thicken, about 2 min.
- Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.
Nutrition Facts : Calories 288.7, Fat 13, SaturatedFat 4.8, Cholesterol 83.7, Sodium 334.3, Carbohydrate 13, Fiber 4.1, Sugar 4, Protein 29.4
GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE
This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.
Provided by Annie H
Categories Raspberries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
- Combine remaining ingredients; pour evenly over chicken breasts.
- Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
- Turn occasionally.
- Remove chicken from marinade, reserving marinade.
- Arrange in one layer in greased 9x13-inch pan.
- Pierce skin in several places with sharp knife.
- Cover with foil.
- Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
- After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
- For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
- Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
BOURSIN STUFFED CHICKEN BREASTS WITH RASPBERRY SAUCE
Doesn't this sound romantic? I had this elegant sounding recipe in my collection for years, clipped from a magazine. This is the perfect thing for an elegant, romantic dinner especially for Valentine's Day. Note: If you can't find boursin cheese in the store, you can use a homemade version - there are several recipes for this cheese right here on Recipezaar or Alouette Garlic & Herb cheese also works. I prefer baby spinach leaves, in which case you will need several per piece of chicken, enough to cover the top of each breast. I used Wishbone Red Wine & Olive Oil Vinaigrette in this.
Provided by HeatherFeather
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and have a baking pan greased and ready to go.
- If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.
- Bring a small saucepan of water to a boil.
- Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
- Pat dry and set aside on a plate.
- Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
- Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
- Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
- Next,place a nut coated cheese chunk on top of each chicken piece in the center.
- Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
- Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
- Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
- Meanwhile,combine wine,dressing,and jam in a small skillet.
- Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
- If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
- If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
- Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.
HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE
Provided by Anna Pump
Categories Blender Chicken Roast High Fiber Raspberry Summer Hazelnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For raspberry sauce:
- Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
- For chicken:
- Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
- Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
- Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
- Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
- Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
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