Aged up to 12 years…
This thick, rich, perfectly balanced Balsamic Vinegar dazzles with the natural flavor of fresh, ripe raspberries. Both sweet and tart, it’s perfect tossed with mixed salad greens and a little feta cheese or toasted nuts. Also enjoy paired with one of our flavored oils or as a marinade or glaze for pork or chicken.
This thick, rich, perfectly balanced balsamic vinegar, oozes with the natural flavor of fresh, ripe raspberries. Our naturally flavored balsamic condimento is aged in wooden barrels using the traditional Solera Method and is PGI (Protected Geographical Indication) certified to come from Modena, Italy.
Both sweet and tart, it is terrific tossed with mixed salad greens and a little feta cheese. Also enjoy paired with one of our flavored oils or as a marinade or glaze for pork or chicken.
Olive Oil Pairing Recommendations: Lemon, Persian Lime, Garlic, Chipotle, Blood Orange, Harissa, Red Cayenne Chili, Herbs de Provence, & Milanese Gremolata.
Raspberry Balsamic Chicken
20 mins Total Time
- 1-2 teaspoons UP EVOO
- 1/2 cup of red onion, chopped
- 1/2 teaspoon dried thyme (11/2 teaspoons if using fresh)
- 1/2 teaspoon salt (divided)
- 4 (4-6) ounce boneless skinless chicken breasts
- 1/3 cup Raspberry Dark Balsamic Vinegar
- black pepper to taste
Season chicken breasts with thyme, 1/4 tsp of salt, and pepper
Heat oil in a large skillet over med-high heat, add onion and sauté 5 minutes. Add chicken to pan; sauté 6 minutes on each side. Remove chicken from pan and keep warm.
Reduce heat to medium-low, add other 1/4 tsp salt and the balsamic to the pan, stirring until slightly thickened.
Spoon sauce over chicken and serve immediately or return chicken to pan and coat evenly, then serve immediately.