Brandied Raspberry Chicken Recipes

Steps:

• In small bowl, mix preserves, vinegar and liqueur; set aside.
• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
• In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
• Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.

Steps:

• Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
• Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

Steps:

• Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.

Steps:

• Season chicken with thyme and salt on both sides. Set aside.
• Heat oil in skillet over medium heat. Cook onion until browned and soft.
• Add chicken and cook until well cooked, about 8 minutes each side. Remove chicken and set aside.
• Add fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients are well combined and fruit spread is melted.
• Serve chicken with sauce poured over top.

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

Steps:

• Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
• Preheat grill to medium-high and oil the grates.
• Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.

Steps:

• Sauce :.
• Cook all ingredients but brandy and cornstarch for 1/2 hour.
• Strain through sieve to eliminate raspberry seeds.
• Pour back into sauce pan.
• Blend cornstarch and brandy.
• Add to mixture and cook until thickened.
• You may add salt and pepper to taste at this point (personal preference).
• Turn temperature to low or if necessary cover and remove from heat.
• Brown chicken on both sides and then bake 10 minute in 350% oven or until juices run clear.
• Serve with sauce drizzled over chicken. Sprinkle with toasted sliced almonds.
• **there should be enough sauce depending on how much you like on your chicken to serve up to 8, however it definitely serves 6.
• ***I like to serve this with rice and place the extra sauce in a serving dish to pass around if anyone wants to put it on their rice. If doing this I would suggest you make it with 6 chicken breasts not 8.

Steps:

• Heat a large skillet over medium high heat.
• Add oil and heat until it ripples.
• Brown chicken on both sides until lightly browned, about 3 minutes per side.
• Remove from skillet to a plate and keep warm.
• Add shallots and garlic and sauté until soft, about 3 minutes.
• Blend remaining ingredients in a small bowl.
• Pour into skillet and mix with shallots and garlic.
• Return chicken to skillet.
• Bring to a boil, reduce heat and simmer 20 minutes, basting chicken occasionally with sauce.
• Remove lid, increase heat to medium and simmer an additional 5-10 minutes until sauce is reduced and slightly thickened.

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

Steps:

• Fill a 1-quart jar with raspberries.
• Pour in 1 cup sugar and cover with brandy or Cognac.
• Close the jar and let sit 4 days, shaking the jar occasionally to make sure the sugar dissolves.
• Store in a cool dark place; refrigerate after 1 month. Keeps 1 year.

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
• Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

Steps:

• In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.

Steps:

• Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
• Sprinkle both sides of chicken with salt and pepper.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.