Chicken with Raspberry Orange Sauce

  • Yield: servings


4-- boneless, skinless chicken breasts
1cup extra virgin olive oil
1/4cup red wine vinegar
-- Julienned zest of 1 orange
1teaspoon fresh thyme
1teaspoon fresh sage
1teaspoon shallots, diced
1cup fresh raspberries
1cup 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.