- 10 minutes
- 23 minutes
- Preheat the oven to 425°F. Season the chicken with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Place the chicken in the skillet and cook, without moving, until golden brown, about 4 minutes per side. Remove from the heat and stir in the raspberry preserves, vinegar, rosemary and garlic.
- Bake, basting every 5 minutes, until fully cooked and until the internal temperature reaches 165°F, about 10-15 minutes.
- Slice and serve with the chardonnay and enjoy.
Recipe Tip: Substitute blackberry or apricot preserves for the raspberry to switch up your weekday meals!