Raspberry Balsamic Chicken Quick And Easy Food

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

RASPBERRY BALSAMIC CHICKEN (QUICK AND EASY)

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• While the oil is heating up, sprinkle the salt, pepper, and marjoram onto each side of the chicken breasts.
• Place the chicken into the hot skillet and cook until no longer pink - about 8 minutes on each side. (I like to use my Thermoworks Instant Read Thermometer to check doneness. When it reads 165℉ it's cooked through)
• Once the chicken is cooked through, remove it from the pan and set it aside.
• Add in the onion to the pan and cook until translucent, scraping up the bits from the bottom of the pan. It's Okay to add another tablespoon of oil into the pan if needed.
• Once the onion is translucent, add the jalepeño and garlic and sauté for 3 more minutes.
• Turn the heat to low, and add in the balsamic vinegar, water, and raspberry jam.
• Gently stir the mixture until the raspberry jam has melted down and has formed a sauce with the vinegar.
• Serve over chicken.

RASPBERRY CHICKEN

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.

FRESH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

RASPBERRY CHICKEN

Steps:

• Season chicken with thyme and salt on both sides. Set aside.
• Heat oil in skillet over medium heat. Cook onion until browned and soft.
• Add chicken and cook until well cooked, about 8 minutes each side. Remove chicken and set aside.
• Add fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients are well combined and fruit spread is melted.
• Serve chicken with sauce poured over top.

CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE

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.

BALSAMIC-RASPBERRY CHICKEN

Steps:

• In small bowl, mix preserves, vinegar and liqueur; set aside.
• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
• In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
• Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.

EASY RASPBERRY CHICKEN

Steps:

• Set out a sheet of wax paper on your counter and place chicken breasts on top, leaving some space in between each; top with another sheet of wax paper.
• Using a meat mallet or a rolling pin, bang on the chicken to flatten it- the thinner the chicken is, the faster it will cook.
• Heat oil in a large, deep skillet over medium-high heat.
• Remove wax paper from chicken, season with a tiny bit of salt& pepper if desired, and place chicken into the skillet.
• Cook 5 minutes, lid on, then flip over and cook another 5-7 minutes, lid on,- or until the chicken is cooked all the way through, but is not tough (it should be fork tender and the juices should run clear- not pink).
• The cooking time will vary based on how thin you have pounded your chicken.
• Add raspberry jam and orange juice and stir until jam is melted and is blended.
• Bring to a boil, uncovered, and let boil 1-2 minutes or until just thickened slightly.
• Remove chicken from pan and serve sauce ladled over the top.