Raspberry Balsamic Chicken
| Category: | POULTRY |
Ingredients
Raspberry Balsamic Chicken 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 2 hours or over night.
- 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 drizzled with sauce from pan.
