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Chicken In Raspberry Vinegar Sauce

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  Chicken breast cutlets 1 Pound
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Cardamom powder 1⁄2 Teaspoon
  Butter 2 1⁄2 Tablespoon
  Minced shallots 1⁄4 Cup (4 tbs)
  Chicken broth 1 Cup (16 tbs)
  Vinegar 3 Tablespoon
  Honey 1 Tablespoon
  Raspberries 1⁄2 Cup (8 tbs)

1. Season chicken with salt, pepper, and cardamom. In a large frying pan, melt 1 tablespoon of butter over medium-high heat. Add half of chicken and cook, turning once or twice, until white throughout, about 5 minutes. Remove from pan. Repeat, using another 1 tablespoon butter and chicken
2. Add remaining 1/2 tablespoon butter and shallots to pan, reduce heat to medium, and cook, stirring until softened, about 1 minute. Add broth, raise heat to high, and bring to a boil, stirring up browned bits from bottom of pan. Boil 1 minute. Stir in vinegar and honey and boil 2 minutes longer to reduce sauce slightly. Season with additional salt and pepper to taste. Return chicken to pan and cook until heated through, about 1 minute.
3. Serve chicken with sauce spooned over it and raspberries sprinkled on top.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 180 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 4.8 g24.1%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 426.3 mg17.8%

Total Carbohydrates 7 g2.5%

Dietary Fiber 1.5 g6%

Sugars 4.2 g

Protein 17 g34.9%

Vitamin A 6.5% Vitamin C 9.6%

Calcium 1.4% Iron 6.6%

*Based on a 2000 Calorie diet

Chicken In Raspberry Vinegar Sauce Recipe