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Chicken With Raspberries

6 chicken breasts, boned and skinned
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon finely chopped shallots
4 tablespoons raspberry vinegar
1/4 cup sour cream
2 to 3 tablespoons chicken stock, ,or water, or more as needed
30 fresh raspberries

Place each breast half between 2 sheets of wax paper and slightly flatten the breasts. In a large deep-sided saute pan, melt the butter and oil over medium heat. Raise the heat slightly and saute the chicken breasts for a few minutes on each side. Lower the heat and remove the chicken to a heated platter. Using the same pan, saute the shallots gently until soft and transparent.

Raise the heat, add vinegar and stir until thickened. Lower heat gradually. Add the sour cream and a little water or chicken stock. Stir constantly. Do not let the sauce boil or it will curdle. Return the chicken to the pan and let it cook through, 4-5 minutes. Transfer to a heated platter, and pour the pan sauce over the chicken, Garnish with raspberries.

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