Raspberry Chicken Recipe Video


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings2
Main IngredientInterest Group


 Boneless chicken breasts2 Medium, pounded
 Clarified butter1 Tablespoon
For the raspberry sauce
 Raspberry wine vinegar3 Tablespoon
 Onion1⁄4 Cup (4 tbs), chopped finely
 Fresh tomatoes1⁄4 Cup (4 tbs), chopped
 Tomato puree1 Tablespoon
 Chicken broth1⁄4 Cup (4 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Raspberries1 Cup (16 tbs)
For serving
 Fettuccine pasta1 Cup (16 tbs), coooked (Spinach)

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 mg

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


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.