Chicken with Fresh Raspberry Balsamic Cream

by Michelle on July 28, 2009

A few weeks ago I was searching for a new and different recipe involving Red Raspberries and I stumbled upon an interesting recipe at Cooks.com, Raspberry Chicken with a savory sauce of Raspberry Vinegar and Tomato Paste?? I wasn’t sure how this recipe was going to taste with such a unique combination of flavors but went ahead any ways and was very pleasantly surprised. It was delicious and even Mr. Tastebud’s loved it!

I’ve given up on the small cans of tomato paste! Even though the cans are tiny, I rarely ever used a full can. I tried freezing the leftover tomato paste but I would forget about it and find it months later in some dark corner of the freezer. A few years ago I discovered the tubes of tomato paste and I’ve not bought canned tomato paste since. The tube is so convenient to use, just squeeze out the desired amount, recap and refrigerate until you need it again.

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Chicken with Fresh Raspberry Balsamic Cream Sauce
Recipe adapted from Cooks.com

2 whole boneless, skinless chicken breasts, about 2 lbs.
2 TBL sweet butter
1/4 c. finely chopped yellow onion (I used 5-6 green onions finely sliced)
4-5 TBL raspberry vinegar (I used 4 TBL Raspberry Balsamic Vinegar)
1/4 c. chicken broth
1/4 c. sour cream or heavy cream (I used cream)
1-2 TBL tomato paste
Fresh raspberries for garnish

Over medium heat melt the butter in a large saute pan. Add the chicken breast and cook for about 3 minutes per side or until they are lightly colored. Remove and set aside.

Add the onion to the juices in the pan and cook, covered, over low heat until tender, about 10 minutes. Add the vinegar; raise the heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in the chicken stock, heavy cream (or sour cream) and tomato paste. Simmer for 1 minute.

Return the chicken to the skillet and simmer gently in the sauce, basting often until juices run clear and the sauce has been reduced and thickened slightly, about 5 minutes. Do not overcook.

Remove chicken breasts with a slotted spoon and arrange on a heated serving platter. Pour sauce over the chicken, garnish with fresh raspberries and serve immediately.

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Comments

  • Lori E July 28, 2009 at 12:58 pm

    This is right up my alley.
    I buy my anchovy paste the same way. Now if I can just find some chipoltle in adobo sauce in a tube I am set. I always find little wrapped up packs of that left over in the freezer.

  • Teanna July 28, 2009 at 1:11 pm

    That is SUCH an interesting recipe! And I am totally going to have to go with the tubes of tomato paste. I can’t even tell you how much paste I waste from the cans!

  • Pammerys July 28, 2009 at 2:26 pm

    Sounds delicious. I’m gonna give it a try. Thanks for sharing.

  • Danielle July 28, 2009 at 4:44 pm

    That looks heavenly! Don’t you just love the way balsamic vinegar enhances the fruit flavor? YUM!

  • Finsmom July 29, 2009 at 1:19 am

    So many tasty ingredients working together here!

  • Kayte July 29, 2009 at 2:15 am

    Now who would think to put all this together and come out with something that looks so spectacular and delicious. I will try this one, just for the curiosity of it all, if nothing else! Chicken and raspberries…something new to me. Your photos are gorgeous.

  • Fifi Flowers July 29, 2009 at 5:12 am

    Ooooh yummmm… I wish I could stick my fork right in that NOW!!!

  • Manuela July 29, 2009 at 6:23 am

    Cool tip! I will look for those tomato paste, as I have the same problem of not using the whole can.
    That chicken dish looks delish – but my husband would most likely ‘kill’ me if I mixed raspberries with chicken. I loves raspberries way too much! 😉

  • Pam July 29, 2009 at 10:45 am

    That is an interesting combination of flavors.

    I love the tomato paste tubes!

  • Fearless Kitchen July 29, 2009 at 1:48 pm

    This looks like a really interesting dish. I like fruit in savory dishes, when it isn’t too sweet.

    I generally prefer the tubes of tomato paste – not only is it more efficient and less wasteful, the flavor is usually better.

  • Denise July 29, 2009 at 2:43 pm

    Just found your blog and it is a delight to read. Thank you for sharing all the delicious recipes you make. I will certainly be back to visit more.

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