Raspberry Chicken
Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.
Raspberry Chicken is probably my most-requested main dish at potlucks. I don't mind making it often. It's quick to fix and always gets "cleaned up"! There are many fruit growers in our area of Oregon, and my husband and I enjoy picking fresh ingredients for recipes like this when we can.
- Carbohydrate 1.69062796934359 g
- Cholesterol 141.934335928349 mg
- Fat 19.7107980434309 g
- Fiber 0.0527343759539373 g
- Protein 41.8801953906679 g
- Saturated Fat 6.91949770614827 g
- Serving Size 1 1 (220g)
- Sodium 174.237854152032 mg
- Sugar 1.63789359338966 g
- Trans Fat 1.69242450496934 g
- Calories 364 calories
Step-by-step
- 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.
Beyond the Ingredient List
Measurement numbers alone cannot predict how moisture behaves when proteins hit hot metal. A combination of butter and canola oil prevents scorching because milk solids in butter burn quickly at high temperatures on their own. When coating the meat, shake off excess powder so the pan develops an even crust instead of gummy clumps.
Reading the Protein Without a Thermometer
Without probing the center with digital equipment, visual cues remain the most reliable indicator of doneness. Simmering the chicken for twelve to fifteen minutes allows internal heat to rise steadily while juices run clear. Pressing a finger gently against the thickest portion provides immediate tactile feedback: properly cooked poultry yields slightly to pressure while retaining internal springiness rather than feeling completely rigid.
Managing Pan Sequencing
Coordinating simultaneous tasks prevents pan drippings from burning while reducing liquids. Adding chicken broth and raspberry vinegar immediately after browning deglazes the pan, dissolving browned bits that add depth to the finished sauce. Whisking heavy cream into the simmering skillet and boiling it for precisely two minutes concentrates the dairy solids into a coating consistency that clings to the back of a spoon.
