Chicken In Raspberry Vinegar Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Chicken breast cutlets1 Pound
 Salt1⁄4 Teaspoon
 Ground pepper1⁄4 Teaspoon
 Cardamom powder1⁄2 Teaspoon
 Butter2 1⁄2 Tablespoon
 Minced shallots1⁄4 Cup (4 tbs)
 Chicken broth1 Cup (16 tbs)
 Vinegar3 Tablespoon
 Honey1 Tablespoon
 Raspberries1⁄2 Cup (8 tbs)

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 mg

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


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.