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.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Season chicken with thyme and salt on both sides. Set aside. Heat oil in skillet over medium heat. Cook onion until browned and soft. Add chicken and cook until well cooked, about 8 minutes each side. Remove chicken and set aside. Add fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients are well combined and fruit spread is melted. Serve chicken with sauce poured over top.
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes. Sprinkle thyme and 1/4 tsp salt over chicken. Add chicken to pan; saute 6 minutes on each side. Remove chicken from pan and keep warm. Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt. To Serve:. Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.
Time 1h17m Yield 6 servings Number Of Ingredients 7 Steps:
Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours. Preheat grill to medium-high and oil the grates. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.
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.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Gather the ingredients. Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. If the chicken breasts are large, slice them in half horizontally to make cutlets. Sprinkle with salt and pepper; drizzle or brush with balsamic vinaigrette. Cover and refrigerate. Clean the raspberries and put a few aside for garnish. In a saucepan, combine berries, jam, vinegar, tarragon, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil. Reduce heat to low and simmer for about 5 minutes, stirring frequently. Let cool slightly. Spoon about 2 to 3 tablespoons of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl. Keep warm or refrigerate the sauce and warm it up when ready to serve. Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Alternatively, pan grill or broil the chicken breasts. Arrange the chicken on a platter or individual plates. Spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.
Time 1h40m Yield 8 Number Of Ingredients 9 Steps:
Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour. Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl. Prepare an outdoor grill for indirect medium heat and lightly oil the grate. Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm., In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Place chicken in shallow pan. Drizzle with melted butter. Bake at 350 for 45 minutes. Drain any excess fats from pan. Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl. Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again. Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil. Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.
Time 45m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.
Time 1h2m Yield 2 serving(s) Number Of Ingredients 2 Steps:
Preheat oven at 350 degrees. Thaw and wash your chicken breast and place into a glass dish. Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered. Place in oven at 350 degrees for one hour. When done spoon sauce from baking dish over your chicken, rice or potatoes.
Time 5h15m Yield 5 servings. Number Of Ingredients 7 Steps:
Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Season the chicken breasts to taste with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat. Sear, and cook until browned on both sides and the juices run clear, about 10 minutes. Remove chicken and keep warm. Melt remaining 1 tablespoon of butter in skillet; stir in onion and cook until translucent, 3 to 4 minutes. Pour in red wine vinegar, orange juice, and chicken broth; increase heat to medium-high, and bring to a boil. Stir in the cornstarch and water mixture, and cook until the sauce thickens and turns clear, 1 to 2 minutes. Reduce heat to medium, and stir in the raspberries and orange segments; cook for 2 minutes until softened. Add the chicken breasts to the sauce, and cook to reheat. Serve chicken with sauce spooned over it.
Time 25m Yield 6 chickens, 6 serving(s) Number Of Ingredients 4 Steps:
Brush grill rack with vegetable oil. Heat gas or charcoal grill. (I’ve also cooked these in a pan. that also works!) Mix jam and mustard together in a small bowl. Refrigerate. Place chicken on grill or pan. Cover. Cook over medium heat for 15-20 minutes, occasionally brushing with jam mixture and turning once. Use extra jam mixture as more glaze if you prefer. Serve chicken topped with raspberries. Bon Apetite!
Time 25m Yield 4 Number Of Ingredients 10 Steps:
In small bowl, mix preserves, vinegar and liqueur; set aside. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper. In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm. Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.
More about “raspberry chicken recipes”
Time 40m Yield 4 Number Of Ingredients 10 Steps:
In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed. Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat. Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.
