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Raspberry Chicken for Two

 Raspberry Chicken for Two
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It’s great over rice, too. Anita H. Hennesy — Hagerstown, Maryland
2 ServingsPrep/Total Time: 30 min.


  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup seedless raspberry jam
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • Dash crushed red pepper flakes


  • Sprinkle chicken with salt and pepper. In a large nonstick skillet
  • coated with cooking spray, cook chicken over medium heat for 5-7
  • minutes on each side or until juices run clear.
  • Meanwhile, in a small saucepan, combine the remaining ingredients.
  • Bring to a boil; cook until liquid is reduced to 1/4 cup. Serve with
  • chicken. Yield: 2 servings.
Nutritional Facts: 1 chicken breast half with 2 tablespoons sauce equals 260 calories, 3 g fat (1 g saturated fat), 78 mg cholesterol, 369 mg sodium, 28 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch.