SEARED CHICKEN WITH MERLOT & RASPBERRY SAUCE
Recipe from Robin to the Rescue
If you don't have olive oil handy, substitute any oil you have. I like to serve this with regular couscous or Garlic-Herb Couscous.
Total Time: 13-15 minutes
Prep time: 5 minutes
Active cooking time:
8-10 minutes
Serves 4
Ingredients
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper to taste
• 1 cup merlot or other dry red wine
RASPBERRY SAUCE
• 1/2 cup raspberry preserves
• 1/2 cup reduced-sodium chicken broth or water
• 1 teaspoon finely grated orange zest (optional)
Directions
1. Heat the oil in a large skillet over medium heat. Season the chicken all over with salt and pepper and add to the hot pan. Sear until golden brown, about 2 minutes per side. Add the merlot and cook for 1 minute.
2. In a measuring cup, whisk together the sauce ingredients and add to the pan. Simmer until the sauce thickens and reduces and the chicken is cooked through, 3 to 5 minutes, then serve.
Bank a batch: Make a double batch of the entire meal and store the extra in a scalable container or plastic bag for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 5 to 7 minutes on LOW. Reheat in a large skillet or in the microwave for a few minutes on HIGH.
Have it your way: Feel free to substitute whatever fruit preserves you have handy. Strawberry, blackberry, and apricot preserves all work great, as does orange marmalade (and you can skip the addition of orange zest when you use orange marmalade).
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