BERRY BASIL CHICKEN

Berry Basil Chicken image

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 1h10m

Yield Four to six servings

Number Of Ingredients 10

Ingredients

1 cup unsweetened raspberry or strawberry puree
1 cup unsweetened raspberry juice
1/3 cup raspberry vinegar
1 tablespoon soy sauce
2 tablespoons Dijon mustard
1 bunch basil, about 8 sprigs, stems removed and finely chopped, and 4 to 6 whole leaves reserved for garnish
1 tablespoon fresh thyme leaves
1 teaspoon freshly ground black pepper
3 large skinless, boneless chicken breasts, halved
1/2 tablespoon vegetable oil

Steps:

Combine all of the ingredients except the chicken breasts and the oil in a large nonaluminum bowl. Add the chicken, cover and set aside for one hour.
Take the breasts out of the marinade and pat them dry. Heat the oil in a skillet over medium-high heat until the oil is hot but not smoking. Brown the chicken breasts in the oil for 2 minutes on each side. Add the marinade and continue cooking the chicken in the liquid for 2 to 3 minutes.
Arrange the breasts on a serving platter, garnish with the reserved basil leaves and spoon the sauce over the meat.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 2 grams, TransFat 0 grams