Gourmet Raspberry Chicken

Gourmet Raspberry Chicken


"This recipe is a delicious fruity twist on traditional pan-fried chicken! I've made this for several friends and family members, and it has gotten rave reviews each time! This meal is good served with white rice and green beans steamed in garlic and white wine."

Ingredients 1 h {{adjustedServings}} servings 1008 cals

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1008 kcal
  • 50%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 136.3g
  • 44%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1533 mg
  • 61%

Based on a 2,000 calorie diet

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  1. Combine the chicken broth and garlic in a saucepan over medium-high heat. Bring to a boil, and cook until reduced by 1/2, at least 15 minutes. Stir in the cranberry raspberry concentrate, white wine, and 2/3 of the package of raspberries. Return to a boil, and boil until there is about 1/2 cup of sauce remaining, about 30 minutes. Strain the sauce, and return it to the pan. Mix together the cornstarch and cold water; stir into the sauce. Cook over medium heat until glossy and slightly thickened.
  2. Place the flour and tarragon in a small paper sack. Shake to mix. Place chicken breasts in the bag, and coat completely.
  3. Heat the olive oil in a skillet over medium heat. Add chicken, and cook until no longer pink, and the juices run clear. . Drain off excess oil, and pour the raspberry sauce into the pan. It will boil up, and then settle. Turn the chicken to coat evenly with the sauce. Sprinkle the remaining raspberries into the pan and cook until thawed.
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Reviews 19

  1. 23 Ratings


This recipe was everything it was said to be. I would like to add that you can make the sauce ahead of time to cut down on the preparation, but either way, this is definitely a keeper! Wonderful dinner party recipe.

The Spicelands

Suprisingly delicious! My wife and I were initially thrown off by the idea of rasberries on chicken but were raving about this dish while we enjoyed every last bite! Instead of pan-frying the chicken, we PAM fried it with a bit of flour like we do for all pan fried recipes to make it healthy. It seems as if it would probably go great with grilled chicken as well.


This was great! And guess what...the second time I used tenderized pork steaks and beef broth instead of chicken broth......Served it with sweet potatoes and a green salad - it was still awesome!