The Complete Quick Cook, and I'd have to agree. It's definitely fancier than offering, say, chicken nuggets to your company (though admittedly, it's hard to beautifully plate the chicken!), and it came together amazingly quickly. In fact, as I was in the middle of making this one night after work, Ryan passed through the kitchen and mentioned he was heading out for a haircut. I tried to stop him because I knew dinner would be ready before he returned...even though his haircuts take all of fifteen minutes! Sure enough, the raspberry chicken was done before the haircut was!
oatmeal sourdough rolls).
One Year Ago: Mango Ice Cream
Two Years Ago: Coconut Fluff Dip
Raspberry Caramelized Onion Chicken
from Cooking Light The Complete Quick Cook
-1 pound chicken breast tenders (I took chicken breasts and thinly sliced them)
-1/2 tsp salt
-1/4 tsp freshly ground black pepper
-1 tsp olive oil
-1/2 cup sliced onion
-1/2 cup seedless raspberry jam
-1 tbsp red wine vinegar
-1 tbsp low-sodium soy sauce
-1 tsp freshly minced ginger
-1 tsp fresh rosemary (I subbed 1/2 tsp dried)
1. Sprinkle chicken with salt and pepper. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add the onions and saute for 15-20 minutes, until translucent and beginning to caramelize. Add chicken to the pan and cook for 8 minutes (flipping halfway through), or until chicken is cooked through. Remove onion and chicken from pan.
2. Add jam, vinegar, soy sauce, ginger, and rosemary to the pan. Cook for 2 minutes, stirring constantly with a whisk. Return chicken and onions to the pan and cook for 4 minutes, stirring occasionally, until heated through.