Rosemary Seared Chicken with Raspberry Merlot Semi-Glaze
Perfect for a small intimate dinner party. Serve with Rosemary Mashed Potatoes as a side dish.
3 tablespoons of olive oil
2 garlic cloves, minced
4 boneless, skinless chicken breast halves
Salt and pepper, to season
1 cup of merlot wine
1 tablespoons fresh rosemary – chopped fine, plus 4 sprigs for garnish
¾ cup of raspberry preserves (Check label for allergens)
¾ cup of chicken broth (Check label for allergens)
Over medium heat, heat the oil in a large skillet. Add the minced garlic and cook for 2-3 minutes. Season both sides of the chicken with the salt and pepper. Add the chicken to the hot oil and sear until golden, about 3-4 minutes per side. Add the rosemary and the merlot and cook for another 2 minutes.
In a small bowl whisk together the preserves and the chicken broth. Add to the pan with the chicken. Reduce the heat to a simmer and continue to cook until the sauce thickens and the chicken is cooked through, and the juices run clear when cut with a knife into the thickest part.
Garnish each portion with a rosemary sprig. Serve immediately.
Serves 4.
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