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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place the flour and tarragon in a small paper sack. Shake to mix. Place chicken breasts in the bag, and coat completely.

  • 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.

Nutrition Facts

1007.6 calories; protein 36.7g 73% DV; carbohydrates 136.3g 44% DV; fat 30.2g 46% DV; cholesterol 76mg 25% DV; sodium 1533.5mg 61% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2003
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. Read More
(18)

Most helpful critical review

Rating: 2 stars
01/25/2004
I found this recipe just OK. In my opinion the effort was not worth the outcome. Read More
(4)
24 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/10/2003
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. Read More
(18)
Rating: 5 stars
02/10/2003
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. Read More
(12)
Rating: 5 stars
02/10/2003
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! Read More
(12)
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Rating: 5 stars
02/10/2003
I found this a bit time consuming but well worth the time! I seasoned the flour with salt and pepper and did not reduce the liquid as much as directed. My guests raved and all agreed it deserved a five star rating! Next time I will make the sauce ahead and refrig. A Great Chicken Variation! Read More
(6)
Rating: 4 stars
03/13/2008
I was a little nervous making this based on conflicting reviews but it was the only recipe that I had ingredients on-hand for and it turned out pretty well! I started by marinading the chicken in a raspberry salad dressing while I was preparing the rest of dinner then took the chicken directly out of the marinade and dredged in a flour mixture (1/2 cup flour 1/2 tsp salt 1/4 tsp pepper 1/2 tsp poultry seasoning) then browned in a skillet with olive oil. For the sauce I only had one can of chicken broth but I went ahead and used the amount of garlic the original recipe called for but I skipped the 1st reduction step. Next I added 1/2 cup raspberry cranberry applesauce (Motts single-serve container) and 1/4 cup of frozen apple raspberry juice concentrate 1/4 cup white cooking wine and the salt called for. I simmered it until it had cooked down to a reasonable sauce consistency then poured it over the cooked chicken and topped with fresh raspberries. Because I had used the applesauce I didn't need to mess with the cornstarch to thicken anything. Wished I had had the frozen raspberries on hand to make more sauce but it turned out delicious as it was. Served with a spinach salad with raspberries and a raspberry viniagrette steamed asparagus and rolls. Read More
(6)
Rating: 5 stars
08/20/2003
I was worried that after all the work it took to put this together that it would taste as if I'd thrown it together. IT WAS AMAZING! My husband & brother gave it a 10! It is well worth the effort. Read More
(6)
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Rating: 2 stars
01/25/2004
I found this recipe just OK. In my opinion the effort was not worth the outcome. Read More
(4)
Rating: 5 stars
07/23/2003
I enjoyed the juicy tenderness of the chicken when making this recipe. My family really enjoyed the sweet tang of the rasberries. Next time I'm going to take some of the excess sauce thicken and serve as a sort of dipping sauce. The sauce was so delicious and you could hardly taste it on the chicken. Read More
(3)
Rating: 5 stars
09/19/2011
WE loved it! Not sure what they mean by a lot of work... Wasn't really. I added some cranberries & juice to it also. Will make again!!! Read More
(3)