Monday, March 28, 2005

Chicken Breast with Balsamic Raspberry Reduction

I prepared this recipe for my family Saturday night at the in-law's house. I was down picking my wife and son up from a short spring break trip to see mom and grandma. I also served a red bean salad and sautéed asparagus.

This recipe comes from one of my many professional recipe sources. At work I read Foodservice Director, Food Management and Restaurant & Institutions. The trade journals often publish recipes in themed articles. The chicken breast with balsamic raspberry reduction recipe came from an article on low-fat cooking ("Low Fat -- Still a Factor?" by Nancy Berkoff, RD in the February 15, 2005 issue of Foodservice Director).

Many of these recipes are written for employee dining rooms. I reason that they should appeal to the general public as well. If you eat these dished in the cafeteria, you should welcome them at home.


The chicken breasts will cook more evenly if you pound them to one-half-inch thick. Although I received rave reviews from the family, raspberry preserves are not my favorite. Try apricot preserves, plum jam or current jam as an alternative.

I also found that this recipe makes a lot of sauce. Unless you enjoy more that 2 to 3 tablespoons per portion, cut the sauce ingredients by one-half.

2 tablespoons vegetable oil
2 cups minced red onions
2 tablespoons minced fresh basil
10 (4-ounce) boneless, skinless chicken breasts
2-1/2 cups raspberry preserves or jam
1/2 cup balsamic vinegar
2 teaspoons ground black pepper
1 tablespoon orange zest

Pour vegetable oil in large skillet over medium-high heat. Toss chicken with basil and place in skillet. Cook chicken until thoroughly cooked, turning once. Remove chicken to platter. Tent with aluminum foil.

Reduce heat to medium. Sweat onions 3 minutes or until translucent. Place preserves, vinegar, pepper and zest in skillet and combine with onions. Allow mixture to reduce by 1/2, stirring to avoid sticking. Strain if desired. To serve, discard foil and drizzle reduction over chicken.

Note: This recipe works equally well with boneless turkey breast, portobello mushrooms or extra firm tofu.

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