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Raspberry Chicken

 Raspberry Chicken
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.
8 ServingsPrep/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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.