Chicken Breasts With Raspberry-Balsamic Sauce

Total Time
Prep 10 mins
Cook 20 mins

I always have lots of chicken in the freezer, and this recipe has a wonderful, tangy sauce that livens up sauteed chicken breasts.

Ingredients Nutrition


  1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
  2. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.


Most Helpful

This made a very pretty and tasty sauce. I agree with the other reviewer: the more sauce on the chicken, the better! Thanks for sharing.

jnpj September 13, 2008

Wow, Yum. Yum, yum, this was gorgeous a wondrful sauce to pair with chicken. We all thought it tasted exceptional, I served mine with carrot rosti and salad greens, perfect side. I just drizzled sauce over for photo purposes, don't get me wrong don't drown the chicken but pour, pour and pour a wonderful sauce. Thank you for sharing Taste Tester, this will definitely become a regular at our house.

The Flying Chef March 31, 2008

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