Sauteed Chicken with Raspberry Sauce
By lisamorgan
Ingredients
1 can pear slices (16 ounces)
1/2 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.
Ingredients
- 1 can pear slices (16 ounces)
- 1/2 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
Details
Preparation
Step 1
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.
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