Some of our favorite recipes dedicated to chicken!
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Heat a skillet over medium high. Add oil to coat the skillet.
Add the chicken breast and cook for 5 minutes on each side until
they are seared and golden.
Remove the chicken breast from the skillet
Add the chicken broth and bring to a boil.
Make sure to scrape the bits that are at the bottom of the skillet
Add the herbs and cook for 2 more minutes
Add and stir the butter (this will create a yummy sauce) until
Put the chicken breast back in the in the skillet/sauce
Make sure to spoon some sauce over the chicken breast
Finish your dish by sprinkling some fresh parsley on top
NOTE: Make sure internal temperature of chicken is 165F. If not, put
chicken/skillet in oven for 10 minutes at 400F
Raspberry BBQ Chicken
by Delaney Walker (Tampa, Florida)
1/4 cup raspberry vinegar
2 Tbsp. vegetable oil
1 Tbsp. dried tarragon
Salt and pepper to taste
4 large boneless, skinless chicken breast halves
Raspberry Sauce (recipe follows)
Measure vinegar, oil, tarragon, salt and pepper into Quick
Shake Container. Shake until well blended.
Place chicken in bottom of Season-Serve Container; pour Quick
Shake mixture over top of chicken. Close top tightly;
refrigerate for 30 minutes to 1 hour, flipping container over
Grill chicken over hot coals, brushing with marinade, until
chicken reaches 170F. discard remaining marinade after grilling.
While chicken is cooking, prepare Raspberry Sauce. Serve
sauce with chicken and garnish with fresh red raspberries.
Whisk together 1/4 cup orange juice and 1 Tbsp. cornstarch in medium
saucepan. Stir in one 10-oz. pkg. frozen red raspberries, thawed.
Cook over medium heat, stirring constantly, until bubbly. Cook and
stir 2 minutes or until thickened.