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|