Pan Seared Chicken Breast with a Reduced Balsamic Raisin Sauce

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A pan seared chicken breast, topped with a thick balsamic vinegar and raisin sauce.

Serves: 2-4

Preparation time:
Cooking time:


* 1 12oz bottle of balsamic vinegar (don't use the flavored stuff, you want the pure balsamic's expensive)
* 2-4 chicken breasts
* 2-4 Tbps butter (1 Tbps per chicken breast)
* 1/2 cup raisins


Pour the bottle of balsamic vinegar into a sauce pan. Reduce over medium-high heat until it has reduced by half. Pour in the raisins and cook over low heat until you have a very thick, syrupy sauce.

Seasons all the chicken breasts with salt and pepper.

Preheat the oven to 350F.

Put the butter in a frying pan large enough to hold the chicken over medium-high heat. Once the butter has melted, put the chicken in. Cook on the first side for 5-6 minutes until you have a nice sear. Don't disturb for at least the first 4 minutes. Flip the chicken and then immediately place into the oven. Cook for 10 minutes.

Remove the chicken from the oven. It should still be slightly pink inside, this is OK. Cover each chicken breast with a generous amount of the balsamic-raisin sauce. Put back into the oven for 5 minutes until the chicken is fully cooked.

Serve with pommes-anna and green beans (or whatever you want, but potatoes and beans are nice).


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