Raspberry Vinegar Chicken Breasts

Raspberry Vinegar Chicken Breasts


"An unusual, creamy twist on the usual chicken breast sauces. Ra ra raspberry vinegar, ra ra ra!"


{{adjustedServings}} servings 229 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
  2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 97 Ratings


I'm not sure how the reviewers who complained of "pink" sauce attained that color (maybe they forgot the chicken broth or maybe they didn't reduce the vinegar ???) but mine was exactly the colo...

This is the first recipe I have made that I give 5-stars all around. I needed something to make with that raspberry vinegar I have. The sauce was so delicious, I think I will double the recipe n...

This recipe is one of my top three recipes of all time. The sauce is flavorful and creamy--excellent! I usually make double the sauce and pour over potatoes and vegetables too. Thank you, Jill!!!