Raspberry Chicken

1. 1

   Season the chicken with some salt and pepper.

2. 2

   Heat a large skillet over medium heat and add the olive oil.

3. 3

   Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side.

4. 4

   Remove from the skillet and set aside.

5. 5

   Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute.

6. 6

   Add the chicken stock and wine and cook until slightly reduced, about 10 minutes.

7. 7

   Add the sliced mushrooms and lower the heat to a simmer.

8. 8

   Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes.

9. 9

   Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

No additional tips available.