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.
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