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My review
Raspberry Vinegar Chicken Breasts
Jill
"An unusual, creamy twist on the usual chicken breast sauces. Ra ra raspberry vinegar, ra ra ra!"
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Ingredients
servings 229 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
Nutrition Facts
Per Serving: 229 calories; 17.3 g fat; 4 g carbohydrates; 14.3 g protein; 77 mg cholesterol; 91 mg sodium. Full nutrition
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Reviews
Read all reviews 82102 Ratings
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Most helpful positive review
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 colo...
Most helpful critical review
11/20/2001
I didn't enjoy this chicken. It wasn't very flavorful.
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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 colo...
2/25/2001
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...
11/6/2002
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!!!
6/11/2008
Made this, but instead of vinegar I used raspberry vinaigrette salad dressing, and 5% cream instead of heavy cream. It turned out fantastic.
3/1/2006
Good base recipe! It just so happens that I was given some Raspberry Vinegar and was looking for something to cook with it! This is quite tasty - family enjoyed it! ********** I browned the chic...
9/28/2006
I doubled the, shallots, seasoned the chicken with a little garlic salt rather than adding the salt to the sauce. I increased the amount of liquid, and served it over home made pasta. We Love it...
9/27/2004
Very enjoyable. The flavor is a winner. I'm a little confused by the ingredients list, it says 2 skinless boneless chicken breasts, but the recipe serves 4. I assume that means it's 2 "whole" br...
1/4/2003
Even though I had to substitute (bone in) skinless legs and thighs for the bonless, skinless chicken breasts in this recipe, it was FANTASTIC! I prepared it for my husband and two grown sons and...