This Raspberry Chicken recipe goes WAY back to my newlywed days. I wasn’t much of a cook…but I loved recipes and chatting about food with my girlfriends. My mom had the Silver Palate Cookbook…and soon it was my go-to bible when we had dinner guests. One of my girlfriends raved about this recipe…and I never got around to making it until today (more than two decades later!). Bill raved about the results…and it was certainly an elegant weeknight meal. Chicken with a slosh of raspberry balsamic vinegar and cream made for a quick yet sophisticated sauce. I cut the vinegar in half and felt it was perfect amount of acidity. The recipe suggested adding couple handfuls of fresh berries to the sauce before serving…which I’d definitely do for company, but I was afraid I’d see a pile of them off to the side of both hubby and youngest’s plates. I had desserts planned for those juicy berries, so I just used a few as a garnish. Nice, no?
I’m delighted to be sharing this post for Weekday Supper today. Please check out all the other outstanding ideas for quick dinners featured this week:
Monday – Pescetarian Journal – Borlotti Bean Salad with Shaved Pecorino & Pistachios
Tuesday – The Girl In The Little Red Kitchen – Salmon BLT
Wednesday – That Skinny Chick Can Bake – Raspberry Chicken
Thursday – Cravings Of A Lunatic – Lightened Up Enchiladas
Friday – Sue’s Nutrition Buzz – Santa Fe Roasted Veggies Over Quinoa
Adapted from The Silver Palate Cookbook
- 4 boneless (skinless chicken breasts)
- 2 tablespoons butter
- 1/4 cup finely chopped yellow onions
- 2 tablespoons raspberry balsamic vinegar
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 1 tablespoon crushed tomatoes
- Salt and freshly ground black pepper (to taste)
- Fresh raspberries (to garnish, optional)
- With meat mallet, gently pound each chicken breast to even out thickness (I do this in a ziploc bag). Set aside.
- Heat butter in a large skillet, then add chicken. Sprinkle with salt and pepper and turn up heat to brown each side. Remove from pan.
- Add onions to skillet and reduce heat. Cook till onions are tender. Add the vinegar and reduce till vinegar is syrupy. Add chicken stock, cream and crushed tomatoes. Simmer a minute or two, then return chicken to pan. Simmer and baste till chicken is cooked through.
- Remove from pan to serve with sauce. Garnish with berries if desired (may also gently warm a few berries in the sauce).