James Beard's Raspberry Chicken

READY IN: 45mins
Recipe by lazyme

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

Top Review by Summers

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!

Ingredients Nutrition


  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.

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