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This Balsamic Raspberry Glazed Chicken is a perfect fusion of sweet, tangy, and spicy flavors. Tender chicken breast is coated in a luscious glaze made with red wine, tart balsamic raspberry reduction, and a kick of jalapeño heat. The shallots add a subtle depth, balancing the bold ingredients with a touch of savory sweetness. Each bite is juicy, flavorful, and elegantly layered, making this dish a standout for any occasion.
4 chicken breasts, (not thinned)
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon black pepper
salt, to taste
2 tablespoons olive oil
3 shallots, finely diced
1 large jalapeno, finely diced
1/4 cup raspberry preserves, such as Tuscanini
1/4 cup Tuscanini Red Cooking Wine
1/4 cup chicken stock
salt, to taste
pepper, to taste
Coat chicken breast with olive oil and spices. Once coated, sear in a hot skillet until golden on each side (approximately four minutes per side). Once golden, remove from the pan and set aside.
In the same pan, add olive oil, shallots and jalapeno, and sauté for five minutes stirring constantly. Add cooking wine and stock to deglaze the pan, then add the rest of the ingredients. Simmer for an additional five minutes, or until the sauce has reduced and thickened.
Place chicken breasts back into the pot, cover, and simmer for an additional 10 minutes.
Photography by Sara Goldstein Sponsored by Tuscanini
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