Summer Raspberry Chicken 4 Ingredients Recipes

RASPBERRY CHICKEN

Steps:

• Cut chicken breasts to uniform thickness, about ¼ inch thick. I used a sharp flat knife to butterfly each breast, then cut them into multiple individual portions. Two pounds of chicken breasts yielded eight, 4-ounce portions, each the same thickness. These are referred to as chicken supremes.
• In a large skillet or sauté pan, melt butter over medium heat and cook chicken pieces in two batches, about 1-2 minutes per side. Do not overcook. They should be removed from the pan when they are slightly underdone, as they will cook further later in this recipe. Repeat for second batch and hold until later.
• In the same skillet, reduce heat to low and add the onions. Cover and cook on low for about 10-15 minutes until the onions are soft and carnalized. Ours were ready in ten minutes.
• Add the vinegar and cook over medium heat until the mixture has reduced to a syrupy consistency, about 3-4 minutes.
• Add the stock, cream and tomatoes and cook for one minute.
• Add chicken back into the sauce along with any juices from the dish and cook and turn for just a few minutes or until they are cooked through. Again, do not overcook.
• Remove chicken to a serving platter and add in the fresh raspberries to the pan sauce. The original recipe called for 16 raspberries but I added the entire package, which was a half pint.
• Do not stir, but instead just swirl the pan around for about 30 seconds, then pour over the chicken and serve.

RASPBERRY CHICKEN

Steps:

• Gather the ingredients.
• Put chicken breast halves between sheets of plastic wrap; gently pound to flatten to an even thickness. If the chicken breasts are large, slice them in half horizontally to make cutlets.
• Sprinkle with salt and pepper; drizzle or brush with balsamic vinaigrette.
• Cover and refrigerate.
• Clean the raspberries and put a few aside for garnish.
• In a saucepan, combine berries, jam, vinegar, tarragon, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
• Reduce heat to low and simmer for about 5 minutes, stirring frequently. Let cool slightly.
• Spoon about 2 to 3 tablespoons of the sauce into a bowl, then strain the remaining raspberry sauce through a fine mesh strainer into the same bowl. Keep warm or refrigerate the sauce and warm it up when ready to serve.
• Grill chicken pieces over medium coals for about 3 minutes on each side, or until cooked through. Alternatively, pan grill or broil the chicken breasts.
• Arrange the chicken on a platter or individual plates. Spoon raspberry sauce over the chicken pieces and garnish with some fresh berries, if desired.

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

SAUCY RASPBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

RASPBERRY CHICKEN

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.

RASPBERRY CHICKEN

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.

SUMMER RASPBERRY CHICKEN -4 INGREDIENTS.

Steps:

• 1. Grill or Broil chicken 10 to 15 minutes or until no longer pink in center and juices run clear when cut, turning once and basting often with 1/2 cup Dijon & Honey Marinade.
• 2. Do not baste during during last 5 minutes of cooking. Discard any remainng marinade. Cut chicken into strips.
• 3. In food processor or blender, process raspberries and aditional 1/4 cup Dijon & Honey Marinade 10 seconds. Drizzle raspberry sauce over chicken, sprinkle with walnuts

SKILLET CHICKEN WITH RASPBERRY SAUCE

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.

RASPBERRY PECAN CHICKEN SALAD

Steps:

• In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.

INDIAN SUMMER RASPBERRY PEACH SANGRIA

Steps:

• Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add raspberries, peach slices, lemon slices, and orange slices. Float ice cubes in the beverage to chill.

SUMMER RASPBERRY CHICKEN

Steps:

• Pound chicken breasts to 1/4-inch thickness coat and baste with 1/2 cup marinade. Broil or grill until juices run clear when chicken is pierced with a fork, turning once and basting often but not during last 5 minutes of cooking time. Discard basting marinade cut chicken into strips and set aside. Process raspberries and remaining 1/4 cup marinade in a blender for 10 seconds drizzle over chicken. Sprinkle with walnuts serve warm. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

SUMMER RASPBERRY CHICKEN

Steps:

• Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center. Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking). Discard remaining marinade used for basting.
• Cut chicken into strips.
• In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.
• Lay chicken on bed of greens or angel hair pasta. Drizzle raspberry sauce over chicken and sprinkle with walnuts.

RASPBERRY CHICKEN

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.