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Orange Chicken with Raspberry Balsamic Vinegar Glaze

Orange Chicken with Raspberry Balsamic Vinegar Glaze
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  1. 4 boneless skinless chicken breast
  2. Olivia's Blood Orange Olive Oil
  3. butter
  4. 2-3 med onions, sliced length wise
  5. 1/2 tsp fresh thyme
  6. mushrooms (an added option)
  7. 1/3 cup Olivia's Raspberry Balsamic Vinegar
  1. Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.
  2. Heat skillet over med heat.
  3. Add 1Tbsp of olive oil and 1Tbsp butter; saute onions until soft or caramelized (sauté mushrooms as desired). You may need to turn the heat down so the onions do not brown too quickly.
  4. Add Raspberry Balsamic and 1/4 tsp of thyme, salt and pepper.
  5. Raise heat and reduce until slighty thickened.
  6. Saute Chicken breasts in equal amounts of 1 Tbsp Blood Orange Olive Oil and 2 Tbsp butter until brown about 4 to 5 minutes per side.
  7. Divide onions on plates, slice breasts and fan over onions.
  8. Sprinkle a little parsley over the chicken if you like.
Olivia Olive Oil
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