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Raspberry Chicken

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Submitted by panoramix

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

YIELD

1 serving

PREP

15 min

COOK

10 min

READY

25 min

Poaching is the forgotten method for chicken breasts, and this recipe proves why it deserves a comeback. The chicken cooks in a broth spiked with raspberry vinegar, which seasons it from the outside in while keeping the meat unbelievably tender. No cutting board full of sad dry white meat.

The sauce does the heavy work of flavor. Sour cream gets colored and sweetened with raspberry preserves until it turns a pretty pink and takes on a sweet-tart edge. Spooned over the poached breast, it adds richness that the lean meat could use. A handful of fresh raspberries on top makes it look like a bistro dish.

Balance is everything with a dish this light. Too much raspberry jam and the sauce tastes like dessert. Too little and the sour cream stays plain. Start with a teaspoon, taste, and adjust.

Pro Tips

  • Use liquid just to cover the chicken, not drown it. Less liquid equals more concentrated raspberry vinegar flavor penetrating the meat.
  • Keep the poach at a gentle bubble, never a rolling boil. Vigorous boiling turns chicken breasts rubbery and stringy in under 2 minutes.
  • Check doneness by cutting into the thickest part. The inside should be just opaque, not pink, but still glistening with juice.

Variations

  • Swap raspberry vinegar for balsamic vinegar + berry compote for deeper, more savory notes.
  • Use Greek yogurt instead of sour cream for a tangier, lighter sauce option.
  • Serve over wild rice or buttered egg noodles to catch the extra pink sauce and turn this into a proper dinner plate.

Ingredients

1 1
1
X RASPBERRY VINEGAR
to taste *
1
X CHICKEN BROTH
to taste *
1
X SOUR CREAM
dairy, to taste *
1
X RASPBERRY JAM
strained, or raspberry syrup, to taste *
1
X RASPBERRIES
fresh or frozen, for garnish *

Directions

Place chicken breasts in saucepan. Combine equal parts of raspberry vinegar and chicken broth to cover chicken breasts. Poach about 10 minutes, until meat is opaque and done. Remove from heat. Keep covered. Add to sour cream enough raspberry preserves or syrup to color lightly and to flavor as desired. To serve, drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries, as desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 56 24% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 102mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 16g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
 
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