Chicken with Raspberry Orange Sauce
- Yield servings
- 4 -- boneless, skinless chicken breasts
- 1 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- -- Julienned zest of 1 orange
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- 1 teaspoon shallots, diced
- 1 cup fresh raspberries
- 1 cup fresh orange slices
For marindae, combine olive oil, vinegar, orange zest, thyme, sage, shallots, and raspberries. Marinate chicken in marinade in refrigerator for 2 hours.
Remove chicken from marinade and oven roast breasts at 350 degrees for 10 minutes each side or until done.
Remove chicken and deglaze roasting pan with marinade. Transfer mixture to saucepan and reduce to thicken slightly. Finish sauce with 1 c. fresh orange sections. Serve chicken with reduced raspberry marinade sauce.