James Beard's Raspberry Chicken

Total Time
Prep 10 mins
Cook 35 mins

From Light and Easy Meals, one of our James Beard's favorites.


  1. In large nonstick skillet, melt butter over medium heat.
  2. Add chicken breasts; cook 5 minutes until golden brown.
  3. Turn and cook an additional 5 minutes.
  4. Add water and shallots.
  5. Reduce heat to medium-low and cook 10 minutes.
  6. Remove chicken from skillet; keep warm.
  7. Add raspberry vinegar to skillet; bring to boiling and cook 2 minutes.
  8. Stir in tomatoes, tomato paste and chicken stock.
  9. Simmer until sauce thickens slightly.
  10. Return chicken to pan, turning to coat well.
  11. Reduce heat to low; cook 10 minutes.
  12. Arrange chicken pieces on a warm serving platter; pour sauce over the top.
  13. Sprinkle with raspberries and chopped chives.
Most Helpful

Excellent! I made this for dinner last night and everyone loved it. I had fresh raspberries, tomatoes and chives from the garden and I used raspberry balsamic vinegar. The only thing added is a few tablespoons of olive oil to the butter to cook the chicken and then I split the chicken breasts (they were huge) after cooking them. This is on my new favorite list... just wish I had more raspberries left in the garden!

Summers June 15, 2010