Savory Chicken in Raspberry Cream Sauce

Total Time
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.

Ingredients Nutrition


  1. Sautee onion in butter until it begins to caramelize and turns brown.
  2. Add chicken breast and cook through, turning frequently.
  3. Add raspberry vinegar and reduce liquid by 1/3.
  4. Add chicken broth, tomato sauce and cream boiling for 5 minutes.
  5. Add raspberry jam to sauce being careful not to overdo it.
  6. Enjoy.
Most Helpful

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. :)

Lori Mama August 06, 2009

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.

ItalianMama October 01, 2009

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.

bluemoon downunder March 10, 2009