Recipe by NICOLEKUKRAL
"This recipe is a delicious fruity twist on traditional pan-fried chicken! I've made this for several friends and family members, and it has gotten rave reviews each time! This meal is good served with white rice and green beans steamed in garlic and white wine."
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2 (10.5 ounce) cans
frozen cranberry raspberry juice concentrate
1 (12 ounce) package
frozen raspberries, divided
skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
This recipe was everything it was said to be. I would like to add that you can make the sauce ahead of time to cut down on the preparation, but either way, this is definitely a keeper! Wonderful dinner party recipe.
I found this recipe just OK. In my opinion the effort was not worth the outcome.
Suprisingly delicious! My wife and I were initially thrown off by the idea of rasberries on chicken but were raving about this dish while we enjoyed every last bite! Instead of pan-frying the chicken, we PAM fried it with a bit of flour like we do for all pan fried recipes to make it healthy. It seems as if it would probably go great with grilled chicken as well.
This was great! And guess what...the second time I used tenderized pork steaks and beef broth instead of chicken broth......Served it with sweet potatoes and a green salad - it was still awesome!
I was a little nervous making this based on conflicting reviews, but it was the only recipe that I had ingredients on-hand for and it turned out pretty well! I started by marinading the chicken in a raspberry salad dressing while I was preparing the rest of dinner, then took the chicken directly out of the marinade and dredged in a flour mixture (1/2 cup flour, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp poultry seasoning) then browned in a skillet with olive oil. For the sauce, I only had one can of chicken broth, but I went ahead and used the amount of garlic the original recipe called for, but I skipped the 1st reduction step. Next, I added 1/2 cup raspberry cranberry applesauce (Motts single-serve container) and 1/4 cup of frozen apple raspberry juice concentrate, 1/4 cup white cooking wine, and the salt called for. I simmered it until it had cooked down to a reasonable sauce consistency, then poured it over the cooked chicken and topped with fresh raspberries. Because I had used the applesauce I didn't need to mess with the cornstarch to thicken anything. Wished I had had the frozen raspberries on hand to make more sauce, but it turned out delicious as it was. Served with a spinach salad with raspberries and a raspberry viniagrette, steamed asparagus and rolls.
I was worried that after all the work it took to put this together, that it would taste as if I'd thrown it together. IT WAS AMAZING! My husband & brother gave it a 10! It is well worth the effort.
I found this a bit time consuming, but well worth the time! I seasoned the flour with salt and pepper and did not reduce the liquid as much as directed. My guests raved and all agreed it deserved a five star rating! Next time I will make the sauce ahead and refrig. A Great Chicken Variation!
WE loved it! Not sure what they mean by a lot of work... Wasn't really. I added some cranberries & juice to it, also. Will make again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Raspberry Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 271
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