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Gourmet Raspberry Chicken

SUBMITTED 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."

RECIPE RATING:

Read Reviews (16)

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (10.5 ounce) cans chicken broth
1/2 teaspoon minced garlic
1/2 cup frozen cranberry raspberry juice concentrate
1/2 cup white wine
1 (12 ounce) package frozen raspberries, divided
1 tablespoon cornstarch
2 tablespoons cold water
1 cup all-purpose flour
1 teaspoon dried tarragon (optional)
2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1/4 cup olive oil

DIRECTIONS

Combine the chicken broth and garlic in a saucepan over medium-high heat. Bring to a boil, and cook until reduced by 1/2, at least 15 minutes. Stir in the cranberry raspberry concentrate, white wine, and 2/3 of the package of raspberries. Return to a boil, and boil until there is about 1/2 cup of sauce remaining, about 30 minutes. Strain the sauce, and return it to the pan. Mix together the cornstarch and cold water; stir into the sauce. Cook over medium heat until glossy and slightly thickened.
Place the flour and tarragon in a small paper sack. Shake to mix. Place chicken breasts in the bag, and coat completely.
Heat the olive oil in a skillet over medium heat. Add chicken, and cook until no longer pink, and the juices run clear. . Drain off excess oil, and pour the raspberry sauce into the pan. It will boil up, and then settle. Turn the chicken to coat evenly with the sauce. Sprinkle the remaining raspberries into the pan and cook until thawed.

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REVIEWS

Reviewed on Feb. 10, 2003 by MPRIEBE

This was great! And guess what...the second time I used tenderized pork steaks and beef broth... MORE

Reviewed on Feb. 10, 2003 by The Spicelands

Suprisingly delicious! My wife and I were initially thrown off by the idea of rasberries on... MORE

Reviewed on Jan. 25, 2004 by KZJNK

I found this recipe just OK. In my opinion the effort was not worth the outcome. MORE

Reviewed on Feb. 10, 2003 by JPOOS

This recipe was everything it was said to be. I would like to add that you can make the sauce... MORE

Reviewed on Feb. 10, 2003 by newmexliz

I found this a bit time consuming, but well worth the time! I seasoned the flour with salt... MORE

Reviewed on Aug. 20, 2003 by Juliet

I was worried that after all the work it took to put this together, that it would taste as if... MORE

Reviewed on Feb. 10, 2003 by GLYPTODONT

This recipe was good, but perhaps not great. It got mixed reviews from the diners-- from... MORE

Reviewed on Jan. 24, 2003 by RMARTIN427

I found the recipe lacked something. I think if the flour was seasoned with salt and pepper,... MORE

Reviewed on Jan. 24, 2003 by JDVMD

Did not like this at all. Will not make again. MORE

Reviewed on Oct. 13, 2006 by Andy

This was absolutely delicious, if you can, use fresh raspberries. Thank you for sharing your... MORE

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