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Chicken Breasts with Shallot, Raspberry, and Balsamic Vinegar Glaze
This recipe sounds complicated, but with just five ingredients it is super easy to make in under 20 minutes. Surprisingly flavorful, this is a great company dish that I like to serve with wild rice pilaf, green beans, and a simple salad for an easy and elegant dinner. Make sure to use a whole berry jam or conserve as the better the quality the jam, the better the final flavor of the dish - although sugar free are no sugar added preserves do work well in this recipe. Raspberry balsamic vinegar is easier to find than it used to be, but if you cannot find it you can use plain balsamic vinegar or a mixture of balsamic vinegar and raspberry vinegar.
1 tablespoon olive oil
5 finely chopped shallots
Salt
Freshly ground black pepper
6 chicken breast halves
2/3 cup raspberry jam
1/4 cup raspberry balsamic vinegar
Heat a large skillet over medium high heat. Add the olive oil, and once it is hot, add the shallots and saute for 3-4 minutes. While the shallots are cooking, sprinkle the chicken breasts with salt and pepper and then add to the pan. Quickly brown the chicken on each side, then reduce the heat to medium. Add the jam and vinegar and cook until the chicken is cooked through and the jam is melted and smooth to form a glaze on the chicken breasts.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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