Chicken breasts with raspberries and ginger

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 250 ml (1 cup) of raspberries
  • 15 ml (1 tablespoon) of lemon juice
  • 15 ml (1 tablespoon) of chopped ginger
  • 15 ml (1 tablespoon) of old style mustard
  • 4 skinless chicken breasts
  • 60 ml (¼ cup) of olive oil
  • 30 ml (2 tablespoons) of honey
  • 15 ml (1 tablespoon) of butter
LeeksFind our bag in yourlocal grocery store

This week's specials


  • In a blender, mix for 1 minute half the raspberries with lemon juice, ginger, mustard, oil and honey. Salt and pepper.
  • In a pan, heat butter at medium heat. Cook breasts 4 minutes over all sides.
  • Pour the raspberries preparation and continue cooking for 4 to 5 minutes, until the inside of the flesh loses it's pink tint.
  • Add remainings raspberries into the sauce. Serve with breasts.

Chef's notes