Southern Raspberry Chicken

Melanie Campbell


The chicken comes out moist and the sauce fantastic!


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


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  • 4
    boneless, skinless chicken breast cutlets
  • ·
    kosher salt and freshly ground black pepper
  • 1/4 c
    olive oil
  • 4 clove
    garlic, chopped
  • 1 large
    shallot, chopped
  • 1 c
    chicken stock
  • 1/2 c
    white wine
  • 6 oz
    cremini mushrooms, sliced
  • 1 c
    fresh raspberries
  • 1 Tbsp
    unsalted butter
  • 1 Tbsp
    balsamic vinegar
  • 1 tsp
    grated lemon zest

How to Make Southern Raspberry Chicken


  1. 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.
  2. 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.

Printable Recipe Card

About Southern Raspberry Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: English
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy, Heirloom

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