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Raspberry-Balsamic Chicken with Shallots

Raspberry-Balsamic Chicken with Shallots

Nutrition Facts
  • cal. (kcal) 296
Raspberry-Balsamic Chicken with Shallots
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 1 hr 20 mins
  • Carb Grams Per Serving: 36

Ingredients

  • 3/4 cup seedless all-fruit raspberry jam
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 4 - 5 - ounces boneless, skinless chicken breasts, tenders removed (see Tip)
  • 2 1/2 teaspoons extra-virgin olive oil
  • 1/2 cup chopped shallots, (2-3 large)
  • 1 1/2 teaspoons minced fresh thyme

Directions

  1. Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.
  3. Tips: Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."
  4. Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.
  5. MAKE AHEAD TIP: Cover and refrigerate the sauce for up to 1 week.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 296 cal., 4 g total fat (1 g sat. fat), 66 mg chol., 371 mg sodium, 36 g carb. 27 g pro.

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