Sauteed Chicken with Raspberry Sauce

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Sauteed Chicken with Raspberry Sauce

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Ingredients 1 can pear slices (16 ounces) ½ cup balsamic vinegar 1 teaspoon dried thyme 2 teaspoons olive oil 4 boneless skinless chicken breast halves salt and pepper 1 clove garlic minced 1 cup fresh or frozen raspberries, thawed Cooking Directions Drain pears, reserving all liquid. In small bowl, combine pear liquid, vinegar and thyme; set aside. In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper; add to pan and brown on both sides. Remove chicken from pan; set aside. Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture: bring to boil. Return chicken to pan; simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter; keep warm. Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries. Spoon sauce over chicken on platter.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can pear slices (16 ounces)

  • ½

    cup balsamic vinegar

  • 1

    teaspoon dried thyme

  • 2

    teaspoons olive oil

  • 4

    boneless skinless chicken breast halves

  • salt and pepper

  • 1

    clove garlic minced

  • 1

    cup fresh or frozen raspberries, thawed

Directions

Drain pears, reserving all liquid. In small bowl, combine pear liquid, vinegar and thyme; set aside. In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper; add to pan and brown on both sides. Remove chicken from pan; set aside. Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture: bring to boil. Return chicken to pan; simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter; keep warm. Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries. Spoon sauce over chicken on platter.


Nutrition

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