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Raspberry Chicken Recipe

Photo by: Taste of Home

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Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix...and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.

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8 Servings
Prep/Total Time: 30 min.

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
4-1/2 teaspoons butter
1 tablespoon canola oil
1/2 to 3/4 cup chicken broth
6 tablespoons raspberry vinegar
1/2 cup heavy whipping cream
Fresh raspberries to garnish

Directions

Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet.
Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken. Yield: 8 servings.

Raspberry Chicken published in Country Woman July/August 1990, p33