SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Raspberry-Balsamic Chicken with Shallots

http://www.eatingwell.com/recipes/raspberry_balsamic_chicken_with_shallots.html

From EatingWell:  April/May 2005

Tasty and flexible—what more could you want in a recipe? You could easily vary the flavors by making the dish with black cherry jam and red-wine vinegar, apricot jam and apple cider vinegar or orange marmalade and sherry vinegar.

4 servings | Active Time: 20 minutes | Total Time: 1 hour 20 minutes (including 1 hour of marinating)

Ingredients

Preparation

  1. 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.
  2. 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.

Nutrition

Per serving : 296 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 66 mg Cholesterol; 36 g Carbohydrates; 27 g Protein; 0 g Fiber; 371 mg Sodium; 370 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 4 very lean meat

Tips & Notes