Chicken with raspberry sauce and blue cheese

Name: Chicken with raspberry sauce and blue cheese
Total time: 40 min
Yield: 4
Ingredients: blue cheese - 150 g; chicken fillet - 4 pcs.; olive oil - 3 tbsp.; onion - 1 pc.; sugar - 2 tbsp. l.; raspberries (can be s / m) - 250 g; balsamic sauce - 2 tbsp. l.; rosemary - 1 sprig; salt pepper

Cookinero 3 November 2022

How to cook Chicken with raspberry sauce and blue cheese

Step 1

Salt the fillet, pepper, brush with oil. Fry in a well-heated pan (or grill pan) on both sides until cooked.

Step 2

Finely chop the onion. Heat a small saucepan, pour sugar, keep on fire until caramelized.

Step 3

Add onions, raspberries, balsamic sauce and rosemary. Keep on fire for 2 minutes, remove rosemary. Salt, pepper to taste.

Step 4

Put the fillet on a plate, pour over the sauce, sprinkle with crumbled cheese, drizzle with olive oil. Enjoy your meal!

Chicken with raspberry sauce and blue cheese - FAQ About Ingredients, Baking Time and Storage

Can I substitute raspberries with another fruit in the sauce?

Yes, you can use blackberries or strawberries for a similar tart-sweet flavor, though the taste will vary slightly.

How long can I store the raspberry sauce in the fridge?

The sauce can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.

Is there a vegetarian alternative to this dish?

For a vegetarian version, replace the chicken with grilled portobello mushrooms or tofu, keeping the sauce and blue cheese as toppings.

Can I make this dish low-carb?

Yes, omit the sugar in the sauce (use a sugar substitute if needed) and serve with low-carb sides like roasted vegetables or a salad.

What’s the best way to reheat the chicken without drying it out?

Reheat gently in a covered pan over low heat or in the microwave with a splash of water to retain moisture.

Can I freeze the raspberry sauce?

Yes, freeze it in an airtight container for up to 2 months. Thaw in the fridge and reheat before using.

What sides pair well with this dish?

Try roasted asparagus, mashed cauliflower, or a simple arugula salad for a balanced meal.

How can I adjust the recipe for a larger group?

Double or triple the ingredients proportionally, but cook the chicken in batches to avoid overcrowding the pan.

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