Raspberry Shallot Chicken, stonewall kitchensLooking for something different for dinner? How about this tasty flavor combination from the chefs at Stonewall Kitchens, which combines their Seedless Raspberry Jam with our fresh, healthy Bell & Evans chicken breasts. The result is a delicious, original dish that is ready in just 30 minutes.


2-3 Tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts
1/3-cup flour
Salt and pepper
1 small shallot, minced
1/4 cup dry vermouth
1/4 cup Stonewall Kitchen Seedless Raspberry Jam
2 Tablespoons fresh lime juice
1/2 teaspoon salt
3 Tablespoons fresh chives, chopped for garnish


Preheat oven to 325° F. Heat olive oil in a skillet over medium-high heat. Pound chicken breast to 1/2-inch thickness. Dredge breasts in flour to lightly coat on each side. Salt and pepper on each side. Sauté chicken breasts until golden. Remove chicken to a baking dish and place in the oven while the sauce is made. Remove excess oil from the skillet. Add shallots and sauté until tender. Add the vermouth and simmer until reduced by half. Add the raspberry jam, lime juice and salt. Stir and heat until combined. Check chicken to make sure it is cooked through and the juices run clear. Add the chicken back to the skillet. Cover with sauce. Serve garnished with chopped chives.
Makes 4 – 6 servings

Recommended Posts