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Raspberry Vinegar Chicken Breasts

Raspberry Vinegar Chicken Breasts

Jill

Jill

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

IMVINTAGE
35

IMVINTAGE

5/25/2006

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 color as in the photo. I used minced red onions instead of shallots (I had a feeling the stronger onion flavor might enhance this dish & I was right) & evaporated milk for heavy cream & I did add 3 cloves of minced garlic plus I used a homemade raspberry vinegar (from this site). I pulled mine off the heat after I added the milk for fear of it curdling like MollysMama's did. I had kept the chicken on warm in the microwave so I didn't need to reheat the chicken...I just mixed the pieces up in the sauce to coat them & then put them on a platter, drizzling what little of the sauce there was (next time I am doubling the sauce) on top. I sauteed the breasts whole but after they rested for a few minutes, I sliced them into 3 slices each before adding them back to the sauce mixture. I served this w/ Oven Roasted Red Potatoes (from this site)....wish there had been more sauce,it was good on the potatoes & Bodacious Broccoli Salad (also from this site). This was a good recipe & I enjoyed the challenge of executing it well...thanks.

SERNARAMA
30

SERNARAMA

10/16/2003

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 next time. I served it with simple boiled/ browned potatoes and a green salad, to not take away from the fancy, rich sauce. My husband and kids loved it as much as I did! I had dinner on the table in 30 minutes!

MRSCORT
19

MRSCORT

6/23/2003

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!!!

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