Raspberry Chicken

Yield: 4 servings
Source: From the Silver Palate Cookbook


4 boneless, skinless chicken breast halves
2 tablespoons sweet butter
1/4 cup finely chopped yellow onion
4 tablespoons raspberry vinegar
1/4 cup chicken broth
1/4 cup heavy cream
1 tablespoon canned crushed tomatoes
16 fresh raspberries (optional)


  1. Flatten each breast half by pressing it gently with the palm of your hand.
  2. Melt the butter in a large skillet. Add the chicken and cook for about 3 minutes per side, or until they are lightly colored. Remove from the skillet and reserve.
  3. Add the onion to the pan and cook, covered, over low heat until tender, about 15 minutes,
  4. Add the vinegar, raise the heat and cook, uncovered, stirring occasionally until the vinegar is reduced to a syrupy spoonful. Whisk in the broth, heavy cream, and crushed tomatoes and simmer for 1 minute.
  5. Return chicken to skillet and simmer gently in the sauce, basting often, until they are just done and the sauce has been reduced and thickened slightly, about 5 minutes. Do not overcook.
  6. Remove chicken and arrange on a plate. Add the raspberries to the sauce in the skillet and cook over low heat for 1 minute. Do not stir the berries with a spoon, merely swirl them in the sauce by shaking the skillet. Pour sauce over chicken and serve immediately.

Healthy Units: 6 per serving

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