Raspberry Chicken Recipe

3.5 4 4
Raspberry Chicken Recipe
Raspberry Chicken Recipe photo by Taste of Home
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Raspberry Chicken Recipe

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3.5 4 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
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.
Originally published as Raspberry Chicken in Country Woman July/August 1990, p33

Nutritional Facts

1 each: 158 calories, 11g fat (5g saturated fat), 57mg cholesterol, 113mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 12g protein.

  • 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
  1. Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet.
  2. 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.
Originally published as Raspberry Chicken in Country Woman July/August 1990, p33

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Reviews forRaspberry Chicken

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dennis21 User ID: 3085805 38323
Reviewed Jul. 19, 2010

"Can't believe this is a prize winning recipe, worse chicken recipe I have every made and will never make again."

MY REVIEW
daisey5 User ID: 146806 39668
Reviewed Feb. 4, 2010

"Sorry this was supposed to have a five star rating!!"

MY REVIEW
daisey5 User ID: 146806 19726
Reviewed Feb. 4, 2010

"I used the fat free half & hald instead of the whipping cream."

MY REVIEW
sarahanderson User ID: 2381771 33592
Reviewed Feb. 19, 2009

"You can bake with out browning or coating with flower to reduce calories and fat. Use fat-free evaporated milk to cut fat and reduce calories."

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