Raspberry Chicken

Serves 2


  • 2 boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 3 tbsp raspberry balsamic vinegar
  • ½ cup cranberry juice
  • 1 cup fresh raspberries
  • salt and pepper to taste


  1. Season both sides of the chicken breasts with salt and pepper. In a medium hot pan sauté the chicken breasts in the extra virgin olive oil
  2. When almost cooked through remove the chicken to a plate
  3. Add the vinegar and the cranberry juice to the pan. Reduce over medium-high heat about 4 minutes, stirring occasionally
  4. Turn the heat down. Return the chicken to the pan to finish cooking through. Turn the chicken to evenly coat it with the reduction
  5. Add the fresh raspberries. Stir gently but do not crush the berries. When warmed through, plate chicken and spoon the berries and sauce over the top