Raspberry Balsamic-glazed Chicken
Think of it as a fresh berry sweet-and-sour. Perfect for the stovetop or the summer grill. Slice and serve over salad with sliced sweet peppers for a quick, light summer meal.
- 1 tbs olive oil
- 1/2 small onion, diced
- 1/2 pt red raspberries
- 1/4 cup water
- 1/4 cup white wine
- 1/4 cup white balsamic vinegar
- 1/4 cup sugar
- 1 star anise
- 1 sprig thyme
- 2 tbs olive oil
- 4 medium, boneless, skinless chicken breast halves
- Make glaze: warm 1 tbs oil in a 2 qt saucepan over medium heat. Add onion and sauté until tender, 3-4 minutes. Add remaining ingredients and bring to a boil for 5 minutes, watching to ensure it doesn’t boil over. Turn off heat and let sit for 15 minutes. Pour through a fine mesh sieve into a medium bowl. Press solids through sieve with a rubber spatula, extracting as many of the solids as possible. The raspberry seeds will be left behind. Return to saucepan over med-high heat and reduce to a syrup.
- Cook chicken: pat chicken dry with a paper towel. Season both sides with salt and pepper. Warm oil in a 12” skillet over medium-high heat. Add chicken and sear, cooking until it easily releases from the pan, about 5 minutes. Turn chicken and cook five minutes longer. Reduce heat to medium and cook through.
- Preheat broiler. When chicken is cooked through, brush with glaze and set under broiler. Broil until glaze is bubbling and browning in places. Brush chicken with more glaze and broil again until glaze is bubbling and browning. Serve and enjoy!