What’s Cooking: Raspberry Chicken

What's Cooking

Raspberry Chicken

   Recipe By: Chef Lisa A. Heidelberg   

Cook Time: 15-18 mins

Serves: 4 servings

Ingredients

  • 4 boneless chicken breast approximately 5 oz each  
  • 1-3 tablespoon Buona Cucina Harissa Infused Oil
  • ½ cup chopped red onion or shallots
  • 1½ tsp Buona Cucina Za’atar seasoning 
  • 1 teaspoon kosher salt and fresh ground pepper
  • 4 (4-ounce) skinned, boned chicken breast halves or cutlets
  • 1/3 cup seedless raspberry preserves
  • 3 tablespoons Balsamic Vinegar
  • 1/4 teaspoon red pepper flakes (optional for a bigger punch of heat)

Instructions:

  • Combine  za’atar, and 1/2 teaspoon salt, 1/2 teaspoon pepper. 
  • Pound the chicken between 2 pieces of wax paper to even out the size, if necessary. Sprinkle the seasoning over chicken and set aside.
  • Chop onions or shallots and set aside. 
  • Heat oil in a large nonstick skillet over medium-high heat until hot.
  • Add chicken to skillet; sauté 4-5 minutes on each side until done. Do not overcook. Remove chicken from skillet; keep warm.
  • Reduce heat to medium, add onions and sauté 6-8 minutes until soft, picking up the bits from the pan.
  • Add the vinegar, preserves, remaining salt, and pepper, stirring constantly until the preserves melt and has slightly thickened, 5 minutes. Stir periodically so it does not burn. 
  • Return chicken to pan, turning to coat.
  • Cook 5 min longer spooning raspberry sauce over chicken until the sauce thickens and coats the chicken.
  • Adjust seasoning if necessary. Remove chicken to platter and spoon the glaze over the chicken. Enjoy!

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