Chicken With Raspberry Cream Sauce Recipes

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CHICKEN WITH RASPBERRY SAUCE



Chicken with Raspberry Sauce image

This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad. -Amy Ammann of Long Valley, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3/4 cup seedless raspberry preserves, divided
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
6 boneless skinless chicken breast halves (1-1/2 pounds)
2 teaspoons cornstarch
1/4 cup unsweetened raspberries

Steps:

  • In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Nutrition Facts : Calories 217 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 508mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

SAVORY CHICKEN IN RASPBERRY CREAM SAUCE



Savory Chicken in Raspberry Cream Sauce image

If I have one, this is my "signature dish". Had something similar as a bridal luncheon once and over the years it's evolved to be what it is now, a savory, slightly sweet delight to tickle your palate. I've served it to many guests over the years, all with rave reviews. I usually pair it with green beans almandine and rice flavored with chicken stock. The rice soaks up the extra raspberry cream sauce and is delightful.

Provided by Krista Roes

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium large onion
4 boneless skinless chicken breasts
2 tablespoons butter
3 tablespoons raspberry vinegar
1/4 cup tomato sauce
1/2 cup chicken broth
1/3 cup heavy cream
2 tablespoons raspberry jam

Steps:

  • Sautee onion in butter until it begins to caramelize and turns brown.
  • Add chicken breast and cook through, turning frequently.
  • Add raspberry vinegar and reduce liquid by 1/3.
  • Add chicken broth, tomato sauce and cream boiling for 5 minutes.
  • Add raspberry jam to sauce being careful not to overdo it.
  • Enjoy.

Nutrition Facts : Calories 298.1, Fat 14.8, SaturatedFat 8.7, Cholesterol 110.8, Sodium 304.8, Carbohydrate 11.5, Fiber 0.7, Sugar 6.8, Protein 28.8

CHICKEN WITH RASPBERRY CREAM SAUCE



Chicken With Raspberry Cream Sauce image

So easy. I got this recipe years ago from a friend. Her mother had given her the recipe. The cream made it a little different from the other recipes I read (and more fattening too)! This can be doubled to feed four and so on which is a good thing since my kids like this a lot.

Provided by Oolala

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
1/4 cup onion, chopped
3 tablespoons raspberry jam or 3 tablespoons jelly
3 tablespoons vinegar, red wine or balsamic
1/4 cup heavy cream
1 tablespoon butter
1 tablespoon olive oil
salt
pepper
garlic (optional)
fresh raspberry, to garnish (optional)

Steps:

  • Season the chicken with salt and pepper to taste. In a skillet, heat the oil and melt the butter and saute the chicken over medium heat.
  • After about 5 minutes, add the onion and garlic, if desired. Cook until the chicken is cooked through and the onions are tender.
  • Remove chicken from the skillet and set aside. Add the jam and vinegar to the pan and stir.
  • Boil for 1 minute and stir in cream and heat until boiling.
  • Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
  • Can garnish with fresh raspberries and serve.

SKILLET CHICKEN WITH RASPBERRY SAUCE



Skillet Chicken with Raspberry Sauce image

Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon crushed red pepper flakes

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

FRIED CHICKEN THIGHS WITH RASPBERRY SAUCE



Fried Chicken Thighs with Raspberry Sauce image

Fusion of flavors, cuisines, and techniques bring an incredibly tasty treat to your table. Crispy chicken in a sweet and savory berry sauce. A favorite in my family...

Provided by Denie Bernier

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 (12 ounce) jar red raspberry preserves
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
¾ cup cornstarch
3 large eggs
½ teaspoon salt
1 pound boneless chicken thighs, cut into 1-inch pieces
vegetable oil for frying

Steps:

  • Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
  • Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
  • Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
  • Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 80.7 g, Cholesterol 217 mg, Fat 18.5 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 4.2 g, Sodium 501.5 mg, Sugar 52 g

HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE



Hazelnut-Crusted Chicken with Raspberry Sauce image

Provided by Anna Pump

Categories     Blender     Chicken     Roast     High Fiber     Raspberry     Summer     Hazelnut     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Raspberry sauce:
3/4 cup lightly packed fresh raspberries (about 3 1/2 ounces)
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 cup safflower oil
3 to 6 teaspoons water (optional)
Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup panko (Japanese breadcrumbs) or plain dried breadcrumbs
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons coarsely ground black pepper, divided
1/3 cup honey mustard
1/3 cup finely chopped fresh mint leaves
1/4 cup mayonnaise
1 tablespoon Dijon mustard
4 large skinless boneless chicken breast halves, butterflied
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons peanut oil
4 cups baby salad greens
1/2 cup fresh raspberries

Steps:

  • For raspberry sauce:
  • Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
  • For chicken:
  • Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
  • Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
  • Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
  • Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
  • Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

EASY RASPBERRY CHICKEN WITH COCONUT RICE



Easy Raspberry Chicken with Coconut Rice image

This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!

Provided by KELLYMC

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 10

2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
⅓ cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
½ cup raspberry vinegar

Steps:

  • In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
  • Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
  • Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

Nutrition Facts : Calories 588.7 calories, Carbohydrate 51.6 g, Cholesterol 85.6 mg, Fat 24.9 g, Fiber 0.9 g, Protein 37 g, SaturatedFat 8.9 g, Sodium 438.9 mg, Sugar 4.4 g

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