This raspberry red wine sauce is delicious and goes with so much more than just chicken. I love it on grilled tofu and veggies too. I've even been known to eat it by the spoonful out of the container! When cooking chicken breasts, it's important to make sure the thickness is even. I like using breast cutlets when I don't feel like flattening the chicken pieces.
- 1 to 1-1/4 pounds chicken breast cutlets
- 1/2 teaspoon orange zest
- 1/3 cup freshly squeezed orange juice
- 1/4 cup fresh lemon juice
- 2 cloves garlic, peeled and chopped
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 12 fresh thyme sprigs
- 2 teaspoons unsalted butter
- 2 tablespoons finely chopped shallot
- 1-1/2 cups frozen raspberries
- 1 cup fruity red wine such as merlot
- 1 teaspoon thyme leaves, chopped
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/2 teaspoon unsweetened natural style cocoa powder
- Add all marinade ingredients to a large bowl and stir to combine. Either keep in bowl or transfer to a large ziplock bag. Add the chicken and marinate for 2 hours.
- When ready to cook, heat BBQ. Remove chicken from marinade and grill until done, about 5 minutes on each side. Thicker chicken breasts will take longer to cook. Chicken is done when an instant read thermometer reaches 165 degrees F.
- Serve 2-3 tablespoons of raspberry sauce with each serving.
- In a 10 inch saute pan, heat the butter over medium heat. Add the shallot and cook until soft, about 2 minutes.
- Add the raspberries, wine, thyme leaves, and honey and cook until reduced, about 15 minutes. Add the salt and cocoa powder.
- Transfer sauce to a blender and blend until smooth, about 10 seconds.
- Makes about 1 cup of sauce.
If you don't have a BBQ, chicken can also be cooked on a stove top grill pan, sauteed or roasted in the oven.