Brandied Raspberry Chicken
Delight your taste buds with the luxurious flavors of Brandied Raspberry Chicken, a gourmet delight that combines tender, golden-seared chicken breasts with a luscious raspberry-brandy cream sauce. This show-stopping recipe features the natural sweetness of fresh raspberries balanced by the rich warmth of brandy and a touch of honey for a perfectly rounded flavor profile. A quick flambé adds dramatic flair and depth, while heavy cream transforms the sauce into a velvety masterpiece. Ready in just 45 minutes, this elegant dish is perfect for special occasions or an indulgent weeknight dinner. Serve it with creamy mashed potatoes or crisp steamed vegetables, and garnish with fresh parsley for a stunning presentation. A fusion of sophistication and comfort, this raspberry chicken recipe is bound to impress your family and guests alike.
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Recipe Information
Ingredients
- 4 pieces Skinless boneless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 cup Fresh raspberries
- 1 cup Chicken broth
- 1 cup Brandy
- 2 tablespoons Honey
- 1 cup Heavy cream
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken lightly in flour, shaking off any excess.
Heat olive oil and butter in a large skillet over medium-high heat.
Place the chicken breasts in the skillet and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the fresh raspberries and cook for 2-3 minutes, stirring gently, until the berries soften.
Deglaze the skillet by adding the brandy. Carefully ignite the brandy with a long match or lighter to burn off the alcohol, then let it simmer until reduced by half, about 3-4 minutes.
Stir in the chicken broth and honey, bringing the mixture to a simmer. Let it cook for another 5 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream, cooking gently until the sauce is smooth and creamy.
Return the chicken breasts to the skillet, spooning the sauce over the chicken to coat. Cook for an additional 5 minutes to heat through.
Garnish with chopped parsley and serve hot. This dish pairs beautifully with mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 40.0 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
