Chicken with Raspberry Vinegar
Elevate your weeknight dinner game with this sophisticated yet simple Chicken with Raspberry Vinegar recipe. Juicy, golden-brown chicken breasts are seared to perfection, then bathed in a luscious sauce made from tangy raspberry vinegar, savory chicken stock, and a touch of sweet raspberry preserves. Finely chopped shallots lend an aromatic depth to the dish, while optional fresh raspberries and parsley add vibrant color and brightness to the plate. Ready in just 40 minutes, this elegant entrée strikes the perfect balance between sweet and savory, making it ideal for both casual family meals and special occasions. Serve alongside wild rice or roasted vegetables to complete this restaurant-quality masterpiece that's sure to impress.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces shallots, finely chopped
- 0.25 cups raspberry vinegar
- 0.75 cups chicken stock
- 2 tablespoons raspberry preserves
- 0.5 cups fresh raspberries (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken breasts lightly in the flour, shaking off any excess.
In a large skillet, heat the unsalted butter and olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and just cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the chopped shallots to the skillet. Cook for 1-2 minutes, stirring frequently, until softened.
Carefully pour in the raspberry vinegar and stir, scraping up any browned bits from the bottom of the skillet. Let the vinegar simmer and reduce by half, about 2 minutes.
Add the chicken stock and raspberry preserves to the skillet. Stir well to combine and let the sauce simmer for 3-4 minutes, or until slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat the chicken through and coat it in the sauce.
Transfer the chicken to serving plates and spoon the remaining sauce over the top.
Garnish with fresh raspberries and chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 31.3 g | ||
| Protein | 235.2 g | 470% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 181 mg | 14% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
