Chicken Breasts With Raspberry Sauce Recipes

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:

• In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

Steps:

• Rinse chicken, pat dry with paper towels.
• Combine thyme, sage, salt, and pepper.
• Rub over chicken pieces; coating evenly.
• Spray a 10-inch skillet with non-stick cooking spray.
• Add chicken to the skillet,.
• Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
• Remove from skillet; keep warm.
• Stir together jam, orange juice, and vinegar; add to skillet.
• Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
• Serve chicken with sauce.

Steps:

• Shake chicken in flour and saute in oil over med-high heat until browned, 3-4 minutes.
• Lower heat to medium; saute other side 3-4 minutes or until cooked through.
• Transfer to warm platter.
• Reserve 1/2 cup raspberries for garnish.
• Add remaining raspberries, 1/2 cup chicken broth and the thyme to skillet.
• Bring to boil.
• Lower heat; simmer 2 minutes until raspberries are ruduced to a saucy consistency.
• Force raspberry mixture through a strainer with the back of a spoon; discard seed.
• Return puree to skillet.
• Stir together cornstarch& remaining chicken broth in small bowl until smooth.
• Stir into puree.
• Bring to boiling, stirring.
• Lower heat; simmer to thicken, about 2 min.
• Stir in butter, red wine vinegar, lemon juice, sugar, salt and the reserved raspberries.

Steps:

• In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
• In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

Steps:

• In food processor (or can finely chop with knife) chop pecans; add flour and salt.
• Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
• Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
• Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
• Drizzle warmed sauce over chicken to serve.