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Raspberry Vinegar Chicken Breasts

"An unusual, creamy twist on the usual chicken breast sauces. Ra ra raspberry vinegar, ra ra ra!"
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servings 229 cals
Original recipe yields 4 servings


  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
  2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

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Read all reviews 81
  1. 101 Ratings

Most helpful positive review

I'm not sure how the reviewers who complained of "pink" sauce attained that color (maybe they forgot the chicken broth or maybe they didn't reduce the vinegar ???) but mine was exactly the colo...

Most helpful critical review

I didn't enjoy this chicken. It wasn't very flavorful.

Most helpful
Most positive
Least positive

I'm not sure how the reviewers who complained of "pink" sauce attained that color (maybe they forgot the chicken broth or maybe they didn't reduce the vinegar ???) but mine was exactly the colo...

This is the first recipe I have made that I give 5-stars all around. I needed something to make with that raspberry vinegar I have. The sauce was so delicious, I think I will double the recipe n...

This recipe is one of my top three recipes of all time. The sauce is flavorful and creamy--excellent! I usually make double the sauce and pour over potatoes and vegetables too. Thank you, Jill!!!

Made this, but instead of vinegar I used raspberry vinaigrette salad dressing, and 5% cream instead of heavy cream. It turned out fantastic.

Good base recipe! It just so happens that I was given some Raspberry Vinegar and was looking for something to cook with it! This is quite tasty - family enjoyed it! ********** I browned the chic...

I doubled the, shallots, seasoned the chicken with a little garlic salt rather than adding the salt to the sauce. I increased the amount of liquid, and served it over home made pasta. We Love it...

Very enjoyable. The flavor is a winner. I'm a little confused by the ingredients list, it says 2 skinless boneless chicken breasts, but the recipe serves 4. I assume that means it's 2 "whole" br...

Even though I had to substitute (bone in) skinless legs and thighs for the bonless, skinless chicken breasts in this recipe, it was FANTASTIC! I prepared it for my husband and two grown sons and...

This was quick, simple and delicious. My husband asked me to keep making it. I make double the sauce as we love it over rice. Make sure that your vinegar is high quality as that is very impor...