BALSAMIC-RASPBERRY CHICKEN
The perfect marriage of savory and sweet, our balsamic-raspberry chicken combines raspberry preserves with boneless chicken breasts and tangy balsamic vinegar.
Provided by By Cheri Liefeld
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 22 g, TransFat 0 g
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
RASPBERRY VINEGAR I
This fabulous tasting raspberry vinegar is so easy to make!
Provided by SISSYMAE
Time 5m
Yield 24
Number Of Ingredients 2
Steps:
- Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.
Nutrition Facts : Calories 2.7 calories, Carbohydrate 0.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
RASPBERRY VINEGAR CHICKEN BREASTS
An unusual, creamy twist on the usual chicken breast sauces. Ra ra raspberry vinegar, ra ra ra!
Provided by Jill
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
- Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.
Nutrition Facts : Calories 229 calories, Carbohydrate 4 g, Cholesterol 76.7 mg, Fat 17.3 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 8.9 g, Sodium 91.2 mg, Sugar 2.3 g
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-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
RASPBERRY CHICKEN
Watch your cook time! It's critical to remove the chicken once it is cooked. If you leave it in too long, it will get tough and rubbery.
Provided by A Family Feast
Categories entree
Time 28m
Number Of Ingredients 8
Steps:
- Cut chicken breasts to uniform thickness, about ¼ inch thick. I used a sharp flat knife to butterfly each breast, then cut them into multiple individual portions. Two pounds of chicken breasts yielded eight, 4-ounce portions, each the same thickness. These are referred to as chicken supremes.
- In a large skillet or sauté pan, melt butter over medium heat and cook chicken pieces in two batches, about 1-2 minutes per side. Do not overcook. They should be removed from the pan when they are slightly underdone, as they will cook further later in this recipe. Repeat for second batch and hold until later.
- In the same skillet, reduce heat to low and add the onions. Cover and cook on low for about 10-15 minutes until the onions are soft and carnalized. Ours were ready in ten minutes.
- Add the vinegar and cook over medium heat until the mixture has reduced to a syrupy consistency, about 3-4 minutes.
- Add the stock, cream and tomatoes and cook for one minute.
- Add chicken back into the sauce along with any juices from the dish and cook and turn for just a few minutes or until they are cooked through. Again, do not overcook.
- Remove chicken to a serving platter and add in the fresh raspberries to the pan sauce. The original recipe called for 16 raspberries but I added the entire package, which was a half pint.
- Do not stir, but instead just swirl the pan around for about 30 seconds, then pour over the chicken and serve.
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.
RASPBERRY CHICKEN
Make and share this Raspberry Chicken recipe from Food.com.
Provided by kelly in TO
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
RASPBERRY BALSAMIC CHICKEN
A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.
Provided by KelBel
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 229.2, Fat 4.1, SaturatedFat 0.8, Cholesterol 72.6, Sodium 433.5, Carbohydrate 21.8, Fiber 0.7, Sugar 15, Protein 24.5
RASPBERRY CHICKEN
Steps:
- Gather the ingredients.
- Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. If the chicken breasts are large, slice them in half horizontally to make cutlets.
- Sprinkle with salt and pepper; drizzle or brush with balsamic vinaigrette.
- Cover and refrigerate.
- Clean the raspberries and put a few aside for garnish.
- In a saucepan, combine berries, jam, vinegar, tarragon, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
- Reduce heat to low and simmer for about 5 minutes, stirring frequently. Let cool slightly.
- Spoon about 2 to 3 tablespoons of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl. Keep warm or refrigerate the sauce and warm it up when ready to serve.
- Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Alternatively, pan grill or broil the chicken breasts.
- Arrange the chicken on a platter or individual plates. Spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.
Nutrition Facts : Calories 240 kcal, Carbohydrate 24 g, Cholesterol 51 mg, Fiber 4 g, Protein 20 g, SaturatedFat 1 g, Sodium 528 mg, Sugar 15 g, Fat 7 g, ServingSize 4 Servings, UnsaturatedFat 0 g
BRAISED CHICKEN WITH RASPBERRY VINEGAR
This is a delicious and easy way to make chicken, lightly sweet from the addition of raspberry vinegar, wonderful served on rice or noodles. The recipe is from Williams Sonoma.
Provided by Charmed
Categories Chicken Breast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Heat the butter and oil in a large saute pan or skillet and brown chicken a few pieces at a time.
- Transfer browned chicken to an ovenproof baking dish.
- To the remaining oil in the pan, add onion, garlic, and bay leaf, and cook gently for 1-2 minutes until onion is transparent.
- Add the vinegar and water and stir to loosen any browned bits from the bottom of the skillet; pour the sauce over the chicken, being sure that the onions are distributed evenly around the chicken pieces and lodge the bay leaf at the bottom.
- Season with salt and pepper.
- Bake for 1 hour and 15 minutes or until chicken is tender; turn chicken pieces once during baking.
- Transfer chicken pieces to serving dish.
- Remove fat from pan juices (I usually use a paper towel or lettuce leaf placed on the layer of fat for a few seconds) and pour over the chicken.
- Garnish with chopped parsley and serve.
- Great with rice or noodles.
- MY NOTE: I put the chicken in skin side down first, then covered the baking dish with foil for the first 1/2 hour of cooking, then turned the chicken and removed the foil for the remainder of the cooking time.
Nutrition Facts : Calories 642.5, Fat 48.9, SaturatedFat 15, Cholesterol 196.4, Sodium 211.2, Carbohydrate 3, Fiber 0.4, Sugar 1.2, Protein 45.3
RASPBERRY VINEGAR CHICKEN BREASTS
An unusual, creamy twist on the usual chicken breast sauces. Ra ra raspberry vinegar, ra ra ra!
Provided by Jill
Categories Pan Fried Chicken Breasts
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
- Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.
Nutrition Facts : Calories 229 calories, Carbohydrate 4 g, Cholesterol 76.7 mg, Fat 17.3 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 8.9 g, Sodium 91.2 mg, Sugar 2.3 g
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- Preheat your oven to 350 degrees. Prepare a 13x9 pan with tinfoil lightly coated with cooking spray. Place chicken, as evenly spaced as possible, in your prepared baking pan and set aside.
- In a medium sized bowl, combine jam, balsamic vinegar, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots or onions and garlic. Set aside.
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- Pour into a large re-sealable bag and add the chicken breasts. Make sure chicken is totally covered in the marinade, remove as much air as possible and marinate for at least 4 hours, if not overnight in the fridge. Adjust chicken breasts occasionally.
- Dump chicken, with the marinade, into the slow cooker. Cook covered on low for 5-6 hours or high for 2-3 hours, or until your chicken breasts are done.
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