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Raspberry Chicken

ManInTheKitchen's picture
  Boneless chicken breasts 2 Medium, pounded
  Clarified butter 1 Tablespoon
For the raspberry sauce
  Raspberry wine vinegar 3 Tablespoon
  Onion 1⁄4 Cup (4 tbs), chopped finely
  Fresh tomatoes 1⁄4 Cup (4 tbs), chopped
  Tomato puree 1 Tablespoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Raspberries 1 Cup (16 tbs)
For serving
  Fettuccine pasta 1 Cup (16 tbs), coooked (Spinach)

1. Preheat the oven to 250 degrees F.

2. In a pan, melt clarified butter, and cook the chicken breast till brown on both the sides.
3. Transfer them on to a plate and leave it in the oven to keep warm.
4. Deglaze the same pan with raspberry vinegar. Add onions and sauté till tender.
5. Put the tomatoes and tomato puree and stir. Allow to cook till tomatoes are soft.
6. Pour the chicken broth, heavy cream and let it come to soft boil.
7. Add the raspberries and toss them in the sauce to coat.
8. Remove the chicken from the oven.

9. On two dinner plates, divide the cooked spinach fettuccine. Place the chicken breast over it and pour the raspberry sauce. Serve accompanied with a fruity red wine.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 612 Calories from Fat 196

% Daily Value*

Total Fat 22 g34.1%

Saturated Fat 12.1 g60.6%

Trans Fat 0 g

Cholesterol 161 mg53.7%

Sodium 205.3 mg8.6%

Total Carbohydrates 51 g17.2%

Dietary Fiber 7.5 g30.1%

Sugars 7.2 g

Protein 48 g96.8%

Vitamin A 14.8% Vitamin C 45.8%

Calcium 6.7% Iron 16.9%

*Based on a 2000 Calorie diet

Raspberry Chicken Recipe Video