If you like a fruity and tart sauce for your chicken, this Raspberry Balsamic Chicken is for you. Made with fresh raspberries and thyme, it is a fresh and flavorful recipe for spring.
Easter is this week! I thought I would share what I made last year. It was a very small and quiet celebration. This is a chicken dish that says spring! You use fresh raspberries and thyme to create the raspberry balsamic sauce.
I love using fresh fruit and herbs in my cooking and baking. This Peach and Raspberry Cake is a great one to bake and bring to a dinner party or to surprise a friend.
Most of my dishes are modern but I love bringing out my grandmother’s china from time to time. I know many people don’t want their family china anymore, but I love the memories using them bring and the stories they tell us. Using these brightened a somewhat dreary day!
I have another recipe that uses raspberry preserves but this recipe, from Food and Wine, uses fresh raspberries that you puree,
How To Puree Raspberries
I took a pint of raspberries and used a handheld sieve to press them through.
The juice goes through while the seeds are collected and discarded. You could also blend in a blender and put through the sieve.
If you are short on time, don’t have fresh raspberries or a sieve, substitute a few tablespoons of raspberry preserves.
How to Make Raspberry Balsamic Chicken
Salt and pepper both sides of the chicken breast. Add oil to a heated skillet. Add chicken and brown on each side. Cook for 3-4 minutes per side, until just cooked through. Remove from pan and place on plate.
Add shallots and cook until translucent.
Return chicken to the skillet, turning to coat. Let warm through and serve. Add fresh raspberries and thyme to finish the dish.
- 1 1/2 cup fresh raspberries
- 1 tsp minced thyme
- 1 tbsp cold butter cut into pieces
- 2 tsp olive oil
- 1/2 cup white wine
- 2 tbsp balsamic vinegar
- 1 tbsp raspberry preserves
- 1 shallot minced
- 4 boneless, skinless chicken breasts
- Press half of the raspberries through a fine strainer, reserve the puree.
- Season the chicken with salt and pepper.
- In a large, heavy, nonreactive skillet, melt 1/2 tablespoon of the butter in the oil over high heat. When the butter stops foaming, add the chicken, skin side down, and cook for 1 minute. Reduce the heat to moderate and cook until the skin is nicely browned, about 5 minutes longer. Turn the chicken and brown on the second side, about 6 minutes. Transfer the chicken to a plate and keep warm in a low oven. Pour the fat from the skillet.
- Add the wine, vinegar, shallot, and minced thyme to the skillet and boil over moderately high heat for 2 minutes, stirring to deglaze the pan. Add the chicken stock and boil until reduced to 1/4 cup, about 5 minutes. Stir in the reserved raspberry puree and cook until warmed through. Remove from the heat and whisk in the remaining 2 1/2 tablespoons butter.
- Slice the chicken breasts crosswise or leave them whole. Transfer to warmed plates and spoon the sauce on top or alongside. Garnish with the remaining thyme sprigs and whole raspberries and serve.
Amount Per Serving: Calories: 320Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 110mgSodium: 118mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 38g