Berry Basil Chicken
- Total Time
- 10 minutes, plus 1 hour's marination
- Rating
- Comments
- Read comments
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Ingredients
- 1cup unsweetened raspberry or strawberry puree
- 1cup unsweetened raspberry juice
- ⅓cup raspberry vinegar
- 1tablespoon soy sauce
- 2tablespoons Dijon mustard
- 1bunch basil, about 8 sprigs, stems removed and finely chopped, and 4 to 6 whole leaves reserved for garnish
- 1tablespoon fresh thyme leaves
- 1teaspoon freshly ground black pepper
- 3large skinless, boneless chicken breasts, halved
- ½tablespoon vegetable oil
Nutritional analysis per serving (6 servings)
246 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 39 grams protein; 281 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the ingredients except the chicken breasts and the oil in a large nonaluminum bowl. Add the chicken, cover and set aside for one hour.
- Step 2
Take the breasts out of the marinade and pat them dry. Heat the oil in a skillet over medium-high heat until the oil is hot but not smoking. Brown the chicken breasts in the oil for 2 minutes on each side. Add the marinade and continue cooking the chicken in the liquid for 2 to 3 minutes.
- Step 3
Arrange the breasts on a serving platter, garnish with the reserved basil leaves and spoon the sauce over the meat.
Private Notes
Comments
I’ve been making this for over 20 years, and everyone I’ve made it for has loved it - including Anthony Hopkins and Julianne Moore, two of many in the cast and crew of a feature film on which I worked, and during which, the production caterer invited me to make a favorite chicken dish as a guest “chef” in his catering kitchen. It’s the perfect combination of bright, umami and sweet, and a terrific summertime dish, when both fresh berries and basil are at their peak.
I really like raspberries, so I could not resist trying this, but it is an odd combination. It has a slight raspberry taste, and maybe fresh raspberries would be too strong?
I couldn't find raspberry juice or puree, so I looked up recipes and the main difference seemed to be adding water when cooking one, I so made both together with water for juice part.
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