Raspberry-Balsamic Chicken with Shallots

April/May 2005

Your rating: None Average: 4.4 (17 votes)

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.

"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. "
Raspberry-Balsamic Chicken with Shallots

Makes: 4 servings

Active Time:

Total Time:


  • 3/4 cup seedless all-fruit raspberry jam
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 4- to 5-ounce boneless, skinless chicken breasts, tenders removed (see Tip)
  • 2 1/2 teaspoons extra-virgin olive oil
  • 1/2 cup chopped shallots, (2-3 large)
  • 1 1/2 teaspoons minced fresh thyme


  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.

Tips & Notes

  • 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: 296 calories; 4 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 27 g protein; 0 g fiber; 371 mg sodium; 370 mg potassium.

Nutrition Bonus: Selenium (28% daily value).

Carbohydrate Servings: 2 1/2

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

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Recipe Categories

Type of Dish
Main dish, poultry
Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Preparation/ Technique

April/May 2005
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