Raspberry-Balsamic Chicken with Shallots

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Tasty and flexible—what more could you want in a recipe? You could easily vary the flavors by making the dish with black cherry jam and red-wine vinegar, apricot jam and apple cider vinegar or orange marmalade and sherry vinegar.

Raspberry-Balsamic Chicken with Shallots
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 80 minutes (20 minutes prep)

  • 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- to 5-ounce 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

  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.

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.

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.

Nutritional Facts

36 g
4 g
Saturated Fat
1 g
27 g
66 mg
Dietary Fiber
0 g
370 mg
371 mg
4 servings
2 1/2 other carbohydrate
4 very lean meat
28% daily value

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