Skillet Chicken With Raspberry Sauce Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

Steps:

• In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Steps:

• Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
• Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
• Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
• Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
• Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

Steps:

• Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
• Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
• Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
• Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
• Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Season the chicken with salt and pepper to taste. In a skillet, heat the oil and melt the butter and saute the chicken over medium heat.
• After about 5 minutes, add the onion and garlic, if desired. Cook until the chicken is cooked through and the onions are tender.
• Remove chicken from the skillet and set aside. Add the jam and vinegar to the pan and stir.
• Boil for 1 minute and stir in cream and heat until boiling.
• Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
• Can garnish with fresh raspberries and serve.

Steps:

• Rinse chicken, pat dry with paper towels.
• Combine thyme, sage, salt, and pepper.
• Rub over chicken pieces; coating evenly.
• Spray a 10-inch skillet with non-stick cooking spray.
• Add chicken to the skillet,.
• Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
• Remove from skillet; keep warm.
• Stir together jam, orange juice, and vinegar; add to skillet.
• Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
• Serve chicken with sauce.

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.

Steps:

• Combine thyme, sage and pepper; rub over chicken. Lightly brown chicken in a skillet coated with cooking spray. , Transfer to a 9-in. square baking dish coated with cooking spray. Cover and bake at 375° for 15 minutes or until juices run clear. , In a saucepan, combine jam, orange juice and vinegar. Bring to a boil; boil for 2 minutes. Serve with the chicken.

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

Steps:

• In a large skillet, brown chicken on both sides. In the meantime, in a medium bowl combine the soup, milk and cheese. Mix together. When chicken is browned, pour mixture over chicken pieces. Cook over medium low heat until chicken is done and juices run clear. Serve.

Steps:

• Preheat oven to 375.
• Heat the butter and oil in a large saute pan or skillet and brown chicken a few pieces at a time.
• Transfer browned chicken to an ovenproof baking dish.
• To the remaining oil in the pan, add onion, garlic, and bay leaf, and cook gently for 1-2 minutes until onion is transparent.
• Add the vinegar and water and stir to loosen any browned bits from the bottom of the skillet; pour the sauce over the chicken, being sure that the onions are distributed evenly around the chicken pieces and lodge the bay leaf at the bottom.
• Season with salt and pepper.
• Bake for 1 hour and 15 minutes or until chicken is tender; turn chicken pieces once during baking.
• Transfer chicken pieces to serving dish.
• Remove fat from pan juices (I usually use a paper towel or lettuce leaf placed on the layer of fat for a few seconds) and pour over the chicken.
• Garnish with chopped parsley and serve.
• Great with rice or noodles.
• MY NOTE: I put the chicken in skin side down first, then covered the baking dish with foil for the first 1/2 hour of cooking, then turned the chicken and removed the foil for the remainder of the cooking time.

Steps:

• Pat chicken dry with paper towels. Season all over with 1 tablespoon oregano, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Set aside at room temperature while preparing the vegetables (or refrigerate for up to 24 hours).
• Slice the peppers into 1/4-inch strips, removing the seeds. Peel and thinly slice the garlic cloves. Chop the tomato.
• In a large skillet, heat 1 tablespoon oil over medium-high. When the oil thins out and coats the bottom of the pan, add chicken, skin side down, and sear until browned on both sides, 4 to 6 minutes per side. Do this in batches if necessary; don't crowd the pan. Transfer the chicken pieces to a plate as they brown.
• Add remaining 1 tablespoon oil to the skillet and stir in peppers. Sauté until tender and lightly browned, 6 to 8 minutes. Add garlic, remaining oregano and red-pepper flakes, and cook until garlic is lightly golden, 2 to 3 minutes. Stir in tomato and remaining 1/2 teaspoon salt, and cook until tomatoes begin to release their juices, 3 minutes.
• Lower heat to a simmer and nestle in the browned chicken, skin side up, pouring in any accumulated juices from the plate. Partly cover the pan and cook until chicken is cooked through and peppers are soft and stewy, 20 to 30 minutes. Taste and add more salt if needed. In the last minute or two of cooking, stir in olives to let them heat up. Remove from heat, and sprinkle parsley or other herbs on top. Garnish with lemon wedges, if you like.

Steps:

• Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.

Steps:

• Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
• Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
• Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
• Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.