Black Garlic Chicken with Raspberry Sauce


Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 20 Minutes

Cook Time - 5 minutes

Total Time - 25 minutes





2  Chicken Breasts

1/4 cup   Chef Mitch Maier Black Garlic Sauce and Marinade

3 Tbsp  Olive Oil

2  tsp  Dijon Mustard

1  Spring Onion

to taste  Ground Black Pepper

1 cup  Frozen Raspberries


1 tsp  Cornflour

1 Tbsp  Water



Cooking Instructions: 


Cut breasts in half lengthwise and put in a plastic bag.

Whisk the Chef Mitch Maier Black Garlic Sauce & Marinade, two tablespoons of the olive oil, mustard, spring onion and pepper until well combined.

Pour over the chicken. Move it around until well coated. Refrigerate for at least one hour.

Preheat the oven to 350 F

Heat the remaining oil in a small heavy frying pan.

Pat the chicken dry. Pan-fry for about two minutes on each side, until lightly coloured.

Place in a small oven dish. Cover and place in the oven for five minutes.

Meanwhile, add the Black Garlic Sauce & Marinade to the pan and bring to the boil. Reduce the heat. Add the raspberries and heat through. Sweeten with honey or sugar if required.

Thicken, if preferred, with the cornflour mixed to a paste with the water. Heat gently until thick.

Slice each chicken breast into four or five pieces. Arrange on serving plates.Top with the raspberry sauce.



To Order Chef Mitch Maier Black Garlic Products --