Raspberry Balsamic Chicken

Raspberry Balsamic Chicken Healthy Recipe

4 Servings


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 


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.



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