Old School Raspberry Chicken

Old School Raspberry Chicken

A classic, slightly-heartier skillet chicken with a little cream my mother-in-law makes, but lightened with fresh raspberries for a sweet twist.

Prep Time

05

Minutes

Total Time

35

Minutes

Makes

4

Servings

2
teaspoons butter
1/4
cup fine chopped yellow onion
4
teaspoons raspberry vinegar
1/4
cup chicken stock
1
teaspoon canned crushed tomatoes, muir glen organic best
16
fresh raspberries
1/4
cup heavy cream
  1. Melt butter in skillet, medium heat
  2. Cook chicken on high heat approx 3 min per side depending on thickness. Remove from skillet, set aside.
  3. Add onion, cook on low heat covered approx 15 minutes.
  4. Add vinegar, raise heat to medium, reduce vinegar and onion.
  5. Whisk in chicken stock, heavy cream, crushed tomatoes. Simmer 1 minute.
  6. Return chicken to skillet. Simmer chicken and sauce approx. 5 minutes.
  7. Remove chicken and place on serving platter. Add raspberries to sauce, heat 1 minute. Pour sauce over chicken and serve.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Sauce also goes well with a nice rice as a side. A fresh green salad with pear or mandarin slices helps balance the heartier main dish and ties it together without being too much raspberry.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.