Orange Raspberry Chicken
"Chicken in a slightly sweet sauce with a kick."
photo by DianaEatingRichly
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon oil
- 6 boneless skinless chicken breasts
- 2 shallots, minced
- 1 garlic clove, minced
- 1⁄2 cup white wine
- 2 blood oranges (about 1/2 cup juice)
- 3 tablespoons seedless raspberry preserves
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper, ground
directions
- 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.
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Reviews
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Lovely recipe. I added some fresh mint to the finished recipe, and I also used four chicken breasts cut in half since they were so large.
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I'll admit that I took a few liberties with this recipe, but they were small ones! I made a double amount of the sauce, & I used a bit less of the cayenne pepper. The chicken breasts were large, & I cut them into thirds so there was more surface for the sauce to cover! Very, very nice main course, & we much enjoyed the fruity flavor combo! Thanks for posting the recipe! [Made & reviewed in Zaar Stars tag] -
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Well, we thought this was very tasty, and flavorful. I did omit the salt, and added a small dash of pepper though. Not too sweet, but just right. Served with white rice. Made for Zaar Stars. -
We thought this was very tasty. The recipe worked well. I didn't have seedless raspberry preserves, so I pressed through a sieve. Reduced the amount of cayenne because kids were eating. This needed a garnish for presentation, perhaps orange slices and fresh parsley (if serving to company). It is not too sweet a dish, and went well with brown pecan rice. Thanks for the recipe! -
This chicken was wonderful!!! I did make two small changes to the recipe however; first I used 3 Tbs. of fresh mashed raspberries since that is what I had on hand and I omitted the soy sauce (recently found out DH can't have it). Once the chicken was fully cooked, I put it in the oven to keep it warm and then I reduced the sauce in the pan way down to concentrate its flavors. Was able to set one chicken breast aside which I plan to slice and serve on top a baby spinach salad with some home made raspberry balsamic vinaigrette dressing and slivered almonds~YUM! This is also a dish I can't wait to make for friends. Made as an extra for one of my teammates in the AUS/NZ Swap 18
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Tweaks
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I added some fresh mint to the finished recipe, and I also used four chicken breasts cut in half since they were so large.
RECIPE SUBMITTED BY
LARavenscroft
United States
