Raspberry Thyme Chicken Recipes

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RASPBERRY THYME CHICKEN



Raspberry Thyme Chicken image

Make and share this Raspberry Thyme Chicken recipe from Food.com.

Provided by cookiedog

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup chopped red onion
2 teaspoons vegetable oil
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4 ounce) boneless skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoons salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm.
  • In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken.

Nutrition Facts : Calories 238.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 72.6, Sodium 433.4, Carbohydrate 21.7, Fiber 0.7, Sugar 15, Protein 24.5

RASPBERRY CHICKEN



Raspberry Chicken image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 cup chicken stock
1/2 cup white wine
6 ounces cremini mushrooms, sliced
1 cup fresh raspberries
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 484 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 180 milligrams, Sodium 409 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 57 grams, Sugar 3 grams

RASPBERRY THYME CHICKEN



Raspberry Thyme Chicken image

Here's an easy way to dress up chicken. Lenita Schafer, Princeton, Massachusetts, guarantees you won't miss the fat and calories when you taste this tender poultry with berry sauce.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup chopped red onion
2 teaspoons vegetable oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (4 ounces each)
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/8 teaspoon pepper

Steps:

  • In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm., In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 383mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

FRIED CHICKEN THIGHS WITH RASPBERRY SAUCE



Fried Chicken Thighs with Raspberry Sauce image

Fusion of flavors, cuisines, and techniques bring an incredibly tasty treat to your table. Crispy chicken in a sweet and savory berry sauce. A favorite in my family...

Provided by Denie Bernier

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (12 ounce) jar red raspberry preserves
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
¾ cup cornstarch
3 large eggs
½ teaspoon salt
1 pound boneless chicken thighs, cut into 1-inch pieces
vegetable oil for frying

Steps:

  • Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
  • Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
  • Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
  • Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 80.7 g, Cholesterol 217 mg, Fat 18.5 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 4.2 g, Sodium 501.5 mg, Sugar 52 g

BALSAMIC-RASPBERRY CHICKEN



Balsamic-Raspberry Chicken image

The perfect marriage of savory and sweet, our balsamic-raspberry chicken combines raspberry preserves with boneless chicken breasts and tangy balsamic vinegar.

Provided by By Cheri Liefeld

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup raspberry preserves
2 tablespoons balsamic vinegar
1 tablespoon raspberry-flavored liqueur, if desired
4 boneless skinless chicken breasts
3 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup chopped red onion
1/4 cup fresh raspberries

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.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 115 mg, Fat 1, Fiber 1 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 22 g, TransFat 0 g

RASPBERRY CHICKEN



Raspberry Chicken image

Make and share this Raspberry Chicken recipe from Food.com.

Provided by kelly in TO

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 teaspoon thyme
1 tablespoon olive oil
1 red onion, diced
8 ounces raspberry spreadable fruit (no sugar added)
1/3 cup balsamic vinegar
salt and pepper

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.

RASPBERRY CHICKEN



Raspberry Chicken image

Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
4-1/2 teaspoons butter
1 tablespoon canola oil
1/2 to 3/4 cup chicken broth
6 tablespoons raspberry vinegar
1/2 cup heavy whipping cream
Fresh raspberries to garnish

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.

Nutrition Facts :

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