Raspberry-Balsamic Chicken w/Shallots
Source of Recipe
Eating Well Magazine April/May 2005
Recipe Introduction
Prep Time: 10 minutes; Start to Finish; 1 hour 20 minutes (including 1 hour of marinating.
To Make Ahead: The sauce will keep, covered, in the refrigerator for up to 1 week.
List of Ingredients
- 3/4 cup seedless all-fruit raspberry jam
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 4 - 4 to 5 oz boneless, skinless chicken breasts, tenders removed
- 2 1/2 tsp extra-virgin olive oil
- 1/2 cup chopped shallots (2-3 large)
- 1 1/2 tsp minced fresh tyme
Instructions
- Combine jam & vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissoved, 3-4 minutes. Remove from heat, stir in salt & 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 plasic bag. Seal and shake gently to coat. Marinate in the refigerator fro 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 (discard 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.
Final Comments
Makes 4 servings.
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