"An unusual, creamy twist on the usual chicken breast sauces. Ra ra raspberry vinegar, ra ra ra!" — Jill
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skinless, boneless chicken breasts
heavy whipping cream
salt and pepper to taste
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 color as in the photo. I used minced red onions instead of shallots (I had a feeling the stronger onion flavor might enhance this dish & I was right) & evaporated milk for heavy cream & I did add 3 cloves of minced garlic plus I used a homemade raspberry vinegar (from this site). I pulled mine off the heat after I added the milk for fear of it curdling like MollysMama's did. I had kept the chicken on warm in the microwave so I didn't need to reheat the chicken...I just mixed the pieces up in the sauce to coat them & then put them on a platter, drizzling what little of the sauce there was (next time I am doubling the sauce) on top. I sauteed the breasts whole but after they rested for a few minutes, I sliced them into 3 slices each before adding them back to the sauce mixture. I served this w/ Oven Roasted Red Potatoes (from this site)....wish there had been more sauce,it was good on the potatoes & Bodacious Broccoli Salad (also from this site). This was a good recipe & I enjoyed the challenge of executing it well...thanks.
I didn't enjoy this chicken. It wasn't very flavorful.
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 next time. I served it with simple boiled/ browned potatoes and a green salad, to not take away from the fancy, rich sauce. My husband and kids loved it as much as I did! I had dinner on the table in 30 minutes!
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.
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! Next time I will try it with fat free sour cream instead of heavy whipping cream to cut back on the fat.
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 chicken and then heated some spring onions and garlic (MUST have garlic!) in the remaining butter/oil - then added the stock & vinegar plus 1tsp cracked pepper, 1 tsp salt & 1tsp rosemary and stirred in the cream. I then added the breasts back in and simmered for like 1/2 an hour until the breasts were infused with flavour and the sauce was reduced & thick. Divine!
Very good meal with mashed potato & greens (peas or beans). TASTY! Thanks.\
~~~Oh yeah - my sauce was a lovely light brown in colour - no nasty red/pink so dont know what previous person was on about!
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" breasts or 4 of what I usually find in the store for skinless boneless breasts. I may try to cut the fat by using fat free half and half or evaporated milk next time, but 1/3 cup of cream isn't too bad for 4 servings.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Vinegar Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 229
** Calories from Fat: 156
A wonderfully garlicky gourmet dish with chicken, vinegar, and mushrooms.
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