A delightful chicken dish with a tangy citrus glaze and a hint of raspberry, perfect for a flavorful dinner.
Heat a large skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot enough to sear the chicken for a nice golden crust.
Season the chicken breasts with salt and cayenne pepper, then place them in the skillet.
Avoid overcrowding the skillet to ensure even cooking.
Cook the chicken for about 3 minutes per side until lightly browned, then remove and set aside.
Don't worry if the chicken isn't fully cooked; it will finish cooking later.
Add the chopped shallots and minced garlic to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
In a bowl, mix the juice of the oranges, white wine, soy sauce, honey, and raspberries.
Mash the raspberries slightly to release their juices for a richer flavor.
Pour the sauce mixture into the skillet and bring to a simmer.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Return the chicken to the skillet, cover, and simmer for 20 minutes, basting occasionally.
Turn the chicken halfway through cooking for even flavor distribution.
Uncover the skillet and cook for an additional 5-10 minutes to thicken the sauce.
Adjust the heat to prevent the sauce from burning while reducing.
Serve the chicken topped with the sauce and garnished with fresh herbs if desired.
Pair with a side of steamed vegetables or rice for a complete meal.
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