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Raspberry-Balsamic Chicken with Shallots
Raspberry-Balsamic Chicken with Shallots
4 Reviews
From: EatingWell Magazine, 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.
- By: Victoria Abbott Riccardi
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup seedless all-fruit raspberry jam
- ¼ cup balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 4- to 5-ounce boneless, skinless chicken breasts, tenders removed (see Tip)
- 2½ teaspoons extra-virgin olive oil
- ½ cup chopped shallots, (2-3 large)
- 1½ teaspoons minced fresh thyme
Preparation
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Active
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Ready In
- 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 ½ 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 1½ 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.
- Make Ahead Tip: Cover and refrigerate the sauce for up to 1 week.
- Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
- Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.
- Per serving: 312 calories; 6 g fat(1 g sat); 0 g fiber; 38 g carbohydrates; 26 g protein; 17 mcg folate; 83 mg cholesterol; 29 g sugars; 0 g added sugars; 281 IU vitamin A; 2 mg vitamin C; 15 mg calcium; 1 mg iron; 344 mg sodium; 529 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 2½ other carbohydrate, 4 lean meat
Reviews 4
March 19, 2011
By: mommyluvs2cook
Yum!
So delicious!! My daughter absolutely loved it! We all did...thanks!
April 08, 2010
By: EatingWell User
Delicious marinade, easy steps and quick cooking, my perfect meal!! The flavour was perfect and even my sister who is VERY picky loved this "teriyaki" chicken.
January 16, 2010
By: Crumtinys18
This chicken was so delicious! I loved it!
September 24, 2009
By: EatingWell User
This was SOOO good !! I plan on making it many times !
