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Raspberry Chicken Breasts

Created by Chuck,


This raspberry-shallot sauce makes a terrific accompaniment to chicken. Be sure to buy bone-in breasts for the best flavor.
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At a glance
Main Ingredient
Cooking Method
3 tablespoons butter
4 skinless chicken breast halves, with bones
2 shallots, finely chopped
7 tablespoons raspberry vinegar
2 teaspoons tomato paste
1 tomato, finely chopped
1/3 cup chicken broth
1 1/2 tablespoons butter
1/2 cup raspberries, for garnish
1 1/2 tablespoons chives, for garnish


In a large, heavy fry pan, melt the butter over medium heat. Add chicken breasts. Cook uncovered for 5 minutes, until golden brown, then turn the pieces over and cook an additional 5 minutes. Add shallots. Turn the heat down slightly and cook for an additional 10 minutes. Transfer chicken to a warm platter.

Pour raspberry vinegar into the frying pan and bring to a boil. Boil for 2 minutes. Turn heat down and stir in the tomato paste, tomatoes and chicken broth. Simmer until sauce thickens slightly. Swirl in the 1-1/2 tablespoons of butter to finish the sauce.

Return chicken to the pan, turning it in the sauce several times to coat well. Cook for 10 minutes on low heat.

Arrange chicken on platter and pour sauce over. Sprinkle with fresh raspberries and chopped chives.

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