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 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.
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 WITH RASPBERRY CREAM SAUCE
So easy. I got this recipe years ago from a friend. Her mother had given her the recipe. The cream made it a little different from the other recipes I read (and more fattening too)! This can be doubled to feed four and so on which is a good thing since my kids like this a lot.
Provided by Oolala
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper to taste. In a skillet, heat the oil and melt the butter and saute the chicken over medium heat.
- After about 5 minutes, add the onion and garlic, if desired. Cook until the chicken is cooked through and the onions are tender.
- Remove chicken from the skillet and set aside. Add the jam and vinegar to the pan and stir.
- Boil for 1 minute and stir in cream and heat until boiling.
- Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
- Can garnish with fresh raspberries and serve.
CHICKEN BREASTS WITH RASPBERRY SAUCE
This recipe is a little different from other Chicken breasts with raspberry sauce that I found on zaar.
Provided by Barb in WNY
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken, pat dry with paper towels.
- Combine thyme, sage, salt, and pepper.
- Rub over chicken pieces; coating evenly.
- Spray a 10-inch skillet with non-stick cooking spray.
- Add chicken to the skillet,.
- Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
- Remove from skillet; keep warm.
- Stir together jam, orange juice, and vinegar; add to skillet.
- Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
- Serve chicken with sauce.
Nutrition Facts : Calories 309.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 243.3, Carbohydrate 14.8, Fiber 0.4, Sugar 10.3, Protein 30.4
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