74 Reviews of Raspberry Balsamic Chicken

From: duonyte

On Aug 7, 2005

Well, I decided to take my own suggestion and make this with pork medallions - thickish slices of pork tenderloin that I flattened with a mallet. I used bilberry jam and a yellow onion (because I had no red), and added about 1/3 c. broth to make more of a sauce. As before, I returned the sauted meat to the pan and cooked together briefly with the sauce. Extremely well received.

From: Judy from Hawaii

On Sep 29, 2004

This chicken is one of the best dishes I have ever made from Zaar & that is saying A LOT! And even better - it is one of the easiest recipes I have tried. I used regular onions & cherry jam, because that was what I had on hand. Otherwise I followed the recipe precisely. The balsamic vinegar balanced the sweetness of the jam and the spices are just right. Even my husband complimented the meal - and that is unusual. I served this with roasted asparagus, French bread & some wine. Thanks, KelBel, I look forward to trying this with other flavors of jam.

From: Kishka

On Dec 9, 2004

This was so good and so easy! Some small changes I made: I used red currant preserves as I'm not a big fan of raspberry, and I sauteed more onion before I made the sauce. I also just added the chicken back to the pan and warmed it up in the sauce so it got nice and coated. One change I should not have made: I love thyme and used more of it (the fresh stuff) than called for - it was a bit too much with the rest of the flavors. In future - and there will definitely be a future - I will stick to the recommended amount of thyme. Thanks for a great recipe!

From: Boca Pat

On Oct 27, 2004

LOVED IT!! So simple to prepare and absolutely delicious. I followed the recipe exactly as written, I didn't change a thing. The balsamic vinegar and the raspberry preserves complimented each other beautifully. Incredible flavor. Thanks for posting.

From: ladypit

On Oct 13, 2004

This is really excellent! For ease of prep we cut the chicken breasts into tenders and that worked well for us having little children (in terms of serving it to them). We used sweet vidalia onion and rasberry jam with seeds. It has an excellent flavor, is easy to prepare, and looks very fancy. Fabulous!! Thanks!

From: justcallmetoni

On May 4, 2005

A quick and tasty mid-week supper. I used seedless blackberry preserves in lieu of raspberry. Let the sauce reduce a bit as it seemed a bit thin; also let the chicken warm in the sauce and soak up the flavor. Next time, I think I'd like to try a tart preserve such as sour cherry to make this a touch more savory than sweet. Thanx Kel Bel.

From: CountryLady

On Dec 14, 2004

Absolutely delicious & quite colourful - served alongside mushroom rice pilaf & steamed broccoli! I followed the recipe verbatim, using my own home-made jelly (red currant & raspberry which is tarter than regular jam). The sauce produced when combined with the balsamic was wonderful! Next time, I'll increase the amount of onions & return the chicken to the pan. Thanx KelBel!

From: JeriBinNC

On Apr 29, 2007

Fast, easy, healthy, and yummy, too! This one's a winner. I realized at the last minute that I had no raspberry preserves, so I used cherry preserves instead. I did add just a touch (maybe 1 tsp) extra balsamic vinegar--simply because that's what was left in the bottle, and it just wasn't enough to save. I served it with rice pilaf and lemony roasted green beans. We all thought the sauce was absolutely divine and not too sweet at all. Thanks for posting!

From: Mandolin Chef

On Jan 16, 2008

This dish turned out really well. Everyone loved it. I used sugar free Polaner Preserves with Splenda and did not notice a difference. Thanks for your great recipes.

From: *Z*

On Dec 30, 2004

Good stuff! I used cherry instead of raspberry b/c that's what I had on hand.I had thicker chicken breasts so mine took a little longer to cook.I also used Nature's Seasonings instead of salt and pepper.It still turned out great! Thanks for the suggestion Judy in Hawaii!!!