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Servings: 4
  • 1 cup dry white wine
  • 4 chicken breast skinless boneless
  • ½ cup raspberry preserves
  • 1½ cup sour cream
  • 2 tbsp raspberry vinegar
  1. Pour wine into skillet over medium low heat. Poach chicken in a covered pan until done, about 10-15 minutes. Remove chicken. Raise heat to reduce cooking liquid to about half. Add raspberry preserves and whisk until the preserves are melted into the sauce. Turn heat to low and add the sour cream. Add the vinegar. Return the chicken to the sauce. Serve over egg noodles. Garnish with fresh raspberries and salted pecan halves.
  • Recipe by Captain Kangaroo