Balsamic Raspberry Chicken with Rosemary
A perfect dish that mates well with
Garlic Smashed Potatoes and fresh greens.
1 cup seedless raspberry jam (Check label for allergens)
1/2 cup, plus 1 tablespoon of balsamic vinegar
Salt and pepper, to taste
About 1 pound of thin sliced chicken cutlets
About 1-2 tablespoon olive oil
2 teaspoons crushed fresh rosemary
Combine the raspberry jam, balsamic vinegar in a saucepan over low heat. Cook, while stirring often, until smooth – about 4 minutes. Season with the salt and pepper, and remove from heat.
Let the raspberry-balsamic mixture cool, and reserve ¾ cup of the sauce - set aside.
Wash and pat dry the chicken cutlets, and place them in a large covered container. Pour the rest of the sauce over the chicken breasts, and turn the breasts to coat. Refrigerate and marinade for 2-4 hours.
Heat a small amount of the olive oil in a large skillet over medium-high heat. Remove the cutlets from the marinade and discard marinade. Cook the chicken cutlets until browned on each side, sprinkling the cutlets with the crushed rosemary and black pepper, to season, prior to cooking.
Add the reserved raspberry-balsamic sauce to the pan. Stir to heat the sauce and toss the cutlets to coat.
Reduce heat to low and cook for another 8-10 minutes to cook the chicken through, or until all juices run clear when cut into the thickest portion.
Serves 4.
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