Chicken With Raspberry Red Wine Sauce
photo by sarikat
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 -4 boneless skinless chicken breasts
- 1 teaspoon garlic salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup red wine
- 2⁄3 cup red raspberry preserves
- 2 tablespoons dry ground mustard
- 2 teaspoons vanilla extract
- 1 dash cayenne pepper
- 1 cup raisins
directions
- Heat oven to 450°F.
- Spray 9"x13" glass baking dish with non-stick canola spray.
- Cut chicken breasts in half, if weighing more than 8oz each.
- Sprinkle both sides of chicken pieces with garlic salt and pepper.
- Place chicken pieces in baking dish and bake 10 minutes.
- Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract. Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced.
- Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce).
- Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices.
- In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins. Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.
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Tweaks
-
Ok, made this tonight because I had leftover red wine needing used. I cut three large chicken breasts into pieces. No garlic salt on hand, just mixed garlic powder and freshly ground sea salt and black pepper in a little dish. The 450F temp was great, but I do recommend for the basting process to be done at five minute intervals. As for the sauce, posted directions followed to the letter until time to add the raisins. For that, I simmered the sauce with raisins over low heat, covered, for about 10 minutes rather than two. Stirred frequently and oh wow yum!
RECIPE SUBMITTED BY
sarikat
United States