June 26, 2011

Raspberry-Dijon Glazed Chicken and Peas over Brown Rice

 One Year Ago:  Grilled Flank Steak

This is light, healthy and full of flavor.  I make many variations of this but this is my favorite version with apricot being a close second.  Try this with your favorite fruit preserve. 

Printable Recipe
  • 3/4 lb boneless, skinless chicken breast, cut into 1/2-inch cubes 
  • 2 tbsp olive oil 
  • 1/4 c onion, diced
  • 1 clove garlic, minced 
  • 2 tbsp fresh basil, chopped 
  • 1/2 c frozen peas 
  • 1/3 c raspberry preserves 
  • 1 tbsp Dijon mustard 
  • 1 tbsp honey 
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Cooked brown rice

In a small bowl, whisk together the raspberry preserves, Dijon mustard and honey.  Set aside.

Heat oil in a large skillet over medium heat.  Add the onion, cooking and stirring for 3 minutes.  Stir in the chicken, cooking and stirring until brown, about 3 to 4 minutes.  Add the peas and basil, cooking and stirring for 1 minute. 

Stir in the raspberry-Dijon sauce and bring to a boil.  Reduce heat to low.  Cover and cook until the chicken is cooked through, about 5 to 10 minutes.  

Serve over brown rice.  Garnish with basil. 


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