Raspberry-Balsamic Glazed Chicken Breasts

Yield: 6 servings
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  • 1 cup low-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup raspberry jam
  • 2 tablespoons olive oil
  • 6 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove, smashed
  • 1 bay leaf


  1. In a medium bowl, whisk together the chicken stock, mustard, vinegar, and jam.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken in the hot oil and brown about 3 minutes per side.
  3. Remove the chicken from pan and set aside. Add the chicken broth mixture to the pan and deglaze the pan, scraping up the brown bits with a wooden spoon. Add the garlic and bay leaf. Reduce heat to a simmer. Return the chicken to the pan, cover and braise until just cooked through, about 5 minutes.
  4. Transfer the chicken to a serving dish and tent lightly with foil to keep warm. Discard the garlic and bay leaf. Bring the liquid to a rapid boil and reduce to a thick glaze, about 3 minutes. Season to taste with salt and freshly ground black pepper. Pour the glaze over the chicken and serve with steamed rice and spinach.
  5. Make extra and use the leftovers on a salad the next day for lunch!
  6. Experiment: This recipe works great with pork chops and apricot jam.
June 2012

This recipe is a personal recipe added by LeeHeck and has not been tested or endorsed by MyRecipes.

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