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Skillet Chicken with Raspberry Sauce

 Skillet Chicken with Raspberry Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/8 teaspoon 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 a thermometer reads 170°.
  • Meanwhile, in a small saucepan, combine the remaining ingredients.
  • Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with
  • chicken. Yield: 4 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.