Wednesday, July 17, 2013

Raspberry Balsamic Glazed Chicken

Raspberry Balsamic Glazed Chicken

2 Tbsp Butter
4 boneless skinless Chicken breasts
Salt & Pepper (I use Alpine Touch)
1 Large Red Pepper sliced
1/2 Cup Vinegar (Balsamic is what is called for but I used White Wine Vinegar to make it sweeter)
1/3 Cup Chicken Stock
1/2 Cup Fresh Raspberries (You can substitute thawed frozen berries)

Melt the Butter in a large skillet over medium-high heat.  Season the Chicken with the Salt & Pepper, Oregano & Tarragon.  Add the chicken to the skillet and cook until browned on both sides 5-8 minutes depending on the size of the chicken breasts.  Transfer to a plate (store in microwave to keep warm).  
Add the red pepper slices to the skillet and reduce heat to medium, cook until softened about 5 minutes.  Add the Vinegar and raise the heat, cook for about 3 minutes to reduce the vinegar to a syrupy state.  Whisk in the chicken stock and cook for another 1-3 minutes.  
Return the chicken breasts to the skillet and spoon the sauce and peppers over them.  Simmer for about 5 minutes.  Add the raspberries and thyme, swirl around to coat the raspberries.  Serve the chicken slices with sauce and raspberries on top of it.  Enjoy!

Brown the chicken on both sides

Add the red peppers to the skillet

Pour the vinegar into the skillet

Return the chicken back to the skillet

Add the raspberries & Thyme to the skillet

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