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Chicken With Raspberry Balsamic Reduction Sauce Recipe
|Olive oil||2 Tablespoon|
|Boneless skinless chicken breast||3|
|Dried thyme||2 Teaspoon|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Seedless raspberry preserves||3 Tablespoon (Leveled)|
Serving size: Complete recipe
Calories 1040 Calories from Fat 329
% Daily Value*
Total Fat 37 g57.1%
Saturated Fat 6.1 g30.6%
Trans Fat 0.1 g
Cholesterol 299.3 mg
Sodium 369.1 mg15.4%
Total Carbohydrates 46 g15.4%
Dietary Fiber 3.7 g14.8%
Sugars 32.9 g
Protein 121 g241.3%
Vitamin A 9.8% Vitamin C 18.7%
Calcium 27.8% Iron 95%
*Based on a 2000 Calorie diet
Cook chicken breasts over medium heat.
Halfway through the cooking time (approximately 7 to 12 minutes) sprinkle thyme evenly over the chicken breasts, then finish cooking.
Salt and pepper to taste.
Remove chicken from the pan.
Heat the pan and then deglaze with the balsamic vinegar.
Reduce it by half and add the raspberry preserves.
Cook over medium heat until the preserves melt.
Pour over chicken breasts and serve.