Chicken Breasts In Raspberry Sauce
Juicy chicken breasts glazed with a tangy raspberry sauce, perfect for a sophisticated yet quick dinner that delights with fruity sweetness and savory depth.
Ingredients
Instructions
- Melt 2 tablespoons margarine in a heavy 10-inch skillet over medium-high heat.
- Quickly roll the chicken breasts in the margarine to coat.
- Lay a buttered paper over the chicken breasts.
- Cover the casserole and place in a 400°F oven.
- Bake for 6 minutes.
- Press the top of the chicken with your finger; if still soft, return to the oven for a moment or two.
- When the meat is springy to the touch, it is done.
- Remove the chicken to a warm platter and cover while making the sauce.
Tips & Substitutions
For best results, use fresh raspberries if available; they provide a vibrant flavor. If you don't have raspberry-cranberry juice, a mix of cranberry juice and a bit of raspberry syrup works well. Consider using olive oil instead of margarine for a healthier fat option. To enhance the sauce, add a pinch of salt and pepper to taste. This dish pairs beautifully with sides like rice or steamed vegetables.
Serving Suggestions
Serve the chicken breasts drizzled with the raspberry sauce for a delightful contrast of flavors. A side of rice or a simple salad complements the dish nicely. For a more robust meal, pair with roasted vegetables or mashed potatoes. This dish also pairs beautifully with Chicken Corn Mini Pies for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave in short bursts or warm them in a skillet over low heat, adding a splash of water or broth to keep the chicken moist. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts In Raspberry Sauce contains roughly 1136 calories, with 25g protein, 11g carbohydrates, and 106g fat. It is an excellent source of protein (49% of the Daily Value). Note that it is relatively high in sodium, at 1006mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this recipe. They are slightly juicier than breasts and can enhance the flavor. Just adjust the cooking time, as thighs may take a bit longer to cook through. Ensure they reach an internal temperature of 165°F.
What can I substitute for dry red wine?
If you prefer not to use wine, consider using additional raspberry-cranberry juice or chicken broth with a splash of vinegar for acidity. This will help maintain the balance of flavors in the sauce without the alcohol.
How can I thicken the raspberry sauce?
To thicken the sauce, you can mix a teaspoon of cornstarch with a tablespoon of cold water, then stir it into the sauce while it simmers. Allow it to cook for a few minutes until it thickens. Adjust seasoning as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).