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Raspberry-Balsamic Chicken

Tasty and healthy meal nice for the weekends when you are not inrush and want enjoy your lunch with family.

 

Ingredients:

  • 1 kg boneless, skinless chicken breasts, tenders removed
  • 3/4 cup seedless all-fruit raspberry jam
  • 2 1/2 teaspoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1/2 cup chopped shallots
  • 1 1/2 teaspoons minced fresh thyme

 

Directions:

  • Combine jam and vinegar in a small pan over medium-low heat.
  •  Cook, stirring often, until the jam is dissolved, 3 to 4 minutes.
  • Remove from heat, stir in salt and pepper and let cool slightly.
  • Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag.
  • Seal and shake gently to coat.
  • Marinate in the refrigerator for 1 to 1 1/2 hours.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.
  • Remove the chicken from the marinade .
  • Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side.
  • Add the reserved raspberry sauce; stir to melt the jam and coat the chicken.
  • Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.

 

Serving: 4

Enjoy