Saucy Raspberry Chicken Recipes

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

SKILLET CHICKEN WITH RASPBERRY SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

RASPBERRY CHICKEN

Steps:

• Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
• Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

CHICKEN WITH RASPBERRY CREAM SAUCE

Steps:

• Season the chicken with salt and pepper to taste. In a skillet, heat the oil and melt the butter and saute the chicken over medium heat.
• After about 5 minutes, add the onion and garlic, if desired. Cook until the chicken is cooked through and the onions are tender.
• Remove chicken from the skillet and set aside. Add the jam and vinegar to the pan and stir.
• Boil for 1 minute and stir in cream and heat until boiling.
• Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
• Can garnish with fresh raspberries and serve.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

SAVORY CHICKEN IN RASPBERRY CREAM SAUCE

Steps:

• Sautee onion in butter until it begins to caramelize and turns brown.
• Add chicken breast and cook through, turning frequently.
• Add raspberry vinegar and reduce liquid by 1/3.
• Add chicken broth, tomato sauce and cream boiling for 5 minutes.
• Add raspberry jam to sauce being careful not to overdo it.
• Enjoy.

GRILLED RASPBERRY CHICKEN

Steps:

• In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.