Best 7 Ww Raspberry Balsamic Chicken Recipes

RASPBERRY BALSAMIC CHICKEN (QUICK AND EASY)

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• While the oil is heating up, sprinkle the salt, pepper, and marjoram onto each side of the chicken breasts.
• Place the chicken into the hot skillet and cook until no longer pink - about 8 minutes on each side. (I like to use my Thermoworks Instant Read Thermometer to check doneness. When it reads 165℉ it's cooked through)
• Once the chicken is cooked through, remove it from the pan and set it aside.
• Add in the onion to the pan and cook until translucent, scraping up the bits from the bottom of the pan. It's Okay to add another tablespoon of oil into the pan if needed.
• Once the onion is translucent, add the jalepeño and garlic and sauté for 3 more minutes.
• Turn the heat to low, and add in the balsamic vinegar, water, and raspberry jam.
• Gently stir the mixture until the raspberry jam has melted down and has formed a sauce with the vinegar.
• Serve over chicken.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE

Steps:

• For the dressing:
• Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
• For the salad:
• In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
• Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

WW RASPBERRY BALSAMIC CHICKEN

Steps:

• Cut chicken into bite sized pieces. Salt and pepper to taste. Dredge in flour, shaking excess flour from the meat.
• Cook chicken in a nonstick skillet or wok on medium heat approximately 15 minutes. Remove chicken from skillet.
• Mix broth, cornstarch and preserves in skillet over medium heat. Stir in vinegar. Add chicken. Cook approximately 10 minutes, turning after 5.

BALSAMIC CHICKEN WITH MUSHROOMS

Steps:

• In a nonstick skillet, heat 1 teaspoon of oil.
• In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
• Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
• Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
• Serve chicken topped with mushrooms.

CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
• In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

BALSAMIC-RASPBERRY CHICKEN

Steps:

• In small bowl, mix preserves, vinegar and liqueur; set aside.
• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken on both sides with thyme, salt and pepper.
• In large skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring frequently, until softened. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Remove chicken to plate; cover to keep warm.
• Leave onion in skillet. Add preserves mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Top with raspberries.