Prep 10 mins
Cook 20 mins
If I have one, this is my “signature dish”. Had something similar as a bridal luncheon once and over the years it's evolved to be what it is now, a savory, slightly sweet delight to tickle your palate. I've served it to many guests over the years, all with rave reviews. I usually pair it with green beans almandine and rice flavored with chicken stock. The rice soaks up the extra raspberry cream sauce and is delightful.
- 1 medium large onion
- 4 boneless skinless chicken breasts
- 2 tablespoons butter
- 3 tablespoons raspberry vinegar
- 1⁄4 cup tomato sauce
- 1⁄2 cup chicken broth
- 1⁄3 cup heavy cream
- 2 tablespoons raspberry jam
- Sautee onion in butter until it begins to caramelize and turns brown.
- Add chicken breast and cook through, turning frequently.
- Add raspberry vinegar and reduce liquid by 1/3.
- Add chicken broth, tomato sauce and cream boiling for 5 minutes.
- Add raspberry jam to sauce being careful not to overdo it.
Enjoyed this recipe very much. I did half the amounts, since there were only the two of us. I wish I had added the full amount of jam, because, although it was there, I didn't get the full flavor of the raspberry taste. Next time I will add the entire amount. Made for Every Day Holiday Tag. :)
I can say without exaggeration that this is one of the best - possibly the best - sauces I've had for chicken. Wonderfully complex flavors, with just a hint of sweetness. I loved the combo of tomato and blackberry (I subbed blackberry jam for the raspberry), and it was so nice and creamy. Sheer perfection! I think the sauce would go really well with pork too, so I may try that at some point. Reviewed for PAC.
A wonderfully flavoursome, super-quick to prepare meal which makes it a great midweek recipe but a dish that I'd certainly be equally happy serving to guests when again ease of preparation is much appreciated. We love rasberries which is what drew me to this recipe. I was going to use a tomato-based pasta sauce but - on the whim of the moment which often dictate what I do in the kitchen - I decided instead to add some frozen raspberries. Because I'd used these, I then halved the amount of raspberry jam. I used a low-fat cream, which was creamy enough for our tastes. We just loved the contrast between the tartness of the raspberries with the more savoury flavours. I probably should have tried the tomato flavour as I cannot even imagine what that would have been like but we SO loved the raspberries in this that I doubt I'll ever make this any way other than the way we so enjoyed it tonight served with Spanakoryzo (Spinach and Rice). I can well understand why your guests so enjoy this recipe, Krista! Thank you so much for sharing it. Made for PRMR.