Chicken With Raspberry Cream Sauce Recipes

SAVORY CHICKEN IN RASPBERRY CREAM SAUCE

Steps:

• Sautee onion in butter until it begins to caramelize and turns brown.
• Add chicken breast and cook through, turning frequently.
• Add raspberry vinegar and reduce liquid by 1/3.
• Add chicken broth, tomato sauce and cream boiling for 5 minutes.
• Add raspberry jam to sauce being careful not to overdo it.
• Enjoy.

CHICKEN WITH RASPBERRY CREAM SAUCE

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.

SAUCY RASPBERRY CHICKEN

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.

RASPBERRY CHICKEN

Steps:

• Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.

PAN-ROASTED CHICKEN IN CREAM SAUCE

Steps:

• Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
• Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
• Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
• Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
• Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

CHICKEN WITH RASPBERRY SAUCE

Steps:

• In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

RASPBERRY CHICKEN

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.

STUFFED CHICKEN IN RASPBERRY SAUCE

Steps:

• FOR THE STUFFED CHICKEN ~ Preheat oven to 350 degrees F & lightly coat a baking sheet with non-stick cooking spray.
• Between 2 pieces of plastic wrap, flatten chicken breasts fairly thin.
• Roll up a slice of cheese & then roll the chicken breast around the cheese roll, securing with toothpicks. Repeat with the other 3 breasts.
• Season the flour with salt & pepper, then dredge the chicken rolls in the flour ~ Shake off any excess.
• Dip chicken rolls in the beaten egg & then roll them in the bread crumbs, before placing them on the prepared baking sheet.
• Bake 30-35 minutes or until bolden brown & the chicken is done.
• Remove toothpicks & place stuffed chicken rolls on a serving plate.
• FOR THE RASPBERRY SAUCE ~ In a medium saucepan, combine all sauce ingredients, then bring to a boil & cook 2 minutes, stirring often.
• Remove from heat &, if desired, strain sauce through a sieve to remove the seeds.
• Pour sauce over chicken breasts & serve!

BOURSIN STUFFED CHICKEN BREASTS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 F and have a baking pan greased and ready to go.
• If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.
• Bring a small saucepan of water to a boil.
• Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
• Pat dry and set aside on a plate.
• Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
• Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
• Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
• Next,place a nut coated cheese chunk on top of each chicken piece in the center.
• Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
• Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
• Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
• Meanwhile,combine wine,dressing,and jam in a small skillet.
• Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
• If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
• If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
• Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.

SKILLET CHICKEN WITH RASPBERRY SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.