Best Skillet Chicken With Raspberry Sauce Recipes

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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.

RASPBERRY BALSAMIC CHICKEN



Raspberry Balsamic Chicken image

A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.

Provided by KelBel

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon vegetable oil
1/2 cup red onion, chopped
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1/2 teaspoon salt, divided
4 (4 -6 ounce) boneless skinless chicken breasts
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper

Steps:

  • Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
  • Sprinkle thyme and 1/4 tsp salt over chicken.
  • Add chicken to pan; saute 6 minutes on each side.
  • Remove chicken from pan and keep warm.
  • Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
  • To Serve:.
  • Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

Nutrition Facts : Calories 229.2, Fat 4.1, SaturatedFat 0.8, Cholesterol 72.6, Sodium 433.5, Carbohydrate 21.8, Fiber 0.7, Sugar 15, Protein 24.5

CHICKEN BREASTS WITH RASPBERRY-BALSAMIC SAUCE



Chicken Breasts With Raspberry-Balsamic Sauce image

I always have lots of chicken in the freezer, and this recipe has a wonderful, tangy sauce that livens up sauteed chicken breasts.

Provided by TasteTester

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium shallot, minced (about 1/4 cup)
1/2 cup chicken broth
1/2 teaspoon cornstarch
3 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

Steps:

  • In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.
  • In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.

Nutrition Facts : Calories 209.5, Fat 5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 468, Carbohydrate 11.2, Fiber 0.2, Sugar 7.4, Protein 28

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

CHICKEN BREASTS WITH RASPBERRY SAUCE



Chicken Breasts With Raspberry Sauce image

This recipe is a little different from other Chicken breasts with raspberry sauce that I found on zaar.

Provided by Barb in WNY

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, skinless and boneless
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
nonstick cooking spray
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons red wine vinegar

Steps:

  • Rinse chicken, pat dry with paper towels.
  • Combine thyme, sage, salt, and pepper.
  • Rub over chicken pieces; coating evenly.
  • Spray a 10-inch skillet with non-stick cooking spray.
  • Add chicken to the skillet,.
  • Cook over medium heat for 8 to 10 minutes, or until tender and no longer pink.
  • Remove from skillet; keep warm.
  • Stir together jam, orange juice, and vinegar; add to skillet.
  • Boil gently, uncovered, about 2 minutes, or until sauce is reduced to the desired consistency.
  • Serve chicken with sauce.

Nutrition Facts : Calories 309.4, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 243.3, Carbohydrate 14.8, Fiber 0.4, Sugar 10.3, Protein 30.4

SAUCY RASPBERRY CHICKEN



Saucy Raspberry Chicken image

I first had this as a teenage babysitter, when the children's mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids.

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 5 servings.

Number Of Ingredients 7

5 chicken leg quarters, skin removed
1/3 cup seedless raspberry spreadable fruit
3 tablespoons reduced-sodium soy sauce
1 teaspoon spicy brown mustard
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 337 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 468mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein.

RASPBERRY CHICKEN



Raspberry Chicken image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, chopped
1 large shallot, chopped
1 cup chicken stock
1/2 cup white wine
6 ounces cremini mushrooms, sliced
1 cup fresh raspberries
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest

Steps:

  • Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
  • Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

Nutrition Facts : Calories 484 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 180 milligrams, Sodium 409 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 57 grams, Sugar 3 grams

ORANGE RASPBERRY CHICKEN



Orange Raspberry Chicken image

Make and share this Orange Raspberry Chicken recipe from Food.com.

Provided by LARavenscroft

Categories     Healthy

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
6 boneless skinless chicken breasts
2 shallots, minced
1 garlic clove, minced
1/2 cup white wine
2 blood oranges (about 1/2 cup juice)
3 tablespoons seedless raspberry preserves
1 tablespoon soy sauce
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon cayenne pepper, ground

Steps:

  • Heat a large skillet over medium high heat.
  • Add oil and heat until it ripples.
  • Brown chicken on both sides until lightly browned, about 3 minutes per side.
  • Remove from skillet to a plate and keep warm.
  • Add shallots and garlic and sauté until soft, about 3 minutes.
  • Blend remaining ingredients in a small bowl.
  • Pour into skillet and mix with shallots and garlic.
  • Return chicken to skillet.
  • Bring to a boil, reduce heat and simmer 20 minutes, basting chicken occasionally with sauce.
  • Remove lid, increase heat to medium and simmer an additional 5-10 minutes until sauce is reduced and slightly thickened.

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