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Chicken in red fruit sauce
Chicken in red fruit sauce

Chicken in red fruit sauce

Preparation 5 minutes
Cooking time 20 minutes
Servings 4


  • 30 ml (2 tbsp) maple syrup
  • 30 ml (2 tbsp) sherry vinegar
  • 180 ml (3/4 cup) chicken stock
  • 180 ml (3/4 cup) 35% cream
  • 125 ml (1/2 cup) fresh cranberries
  • 45 ml (3 tbsp) Madeira wine
  • 10 ml (2 tsp) cornstarch
  • 10 ml (2 tsp) lukewarm water
  • Salt and freshly ground black pepper
  • 2 ml (1/2 tsp) Espelette pepper
  • 125 ml (1/2 cup) raspberries
  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 4 chicken breasts, boned and skinless


  1. Preheat the oven to 190°C (375°F).
  2. In a saucepan, heat the maple syrup and vinegar over medium-high heat.
  3. Reduce to 1/3 for about 5 minutes.
  4. Add the chicken stock and cream.
  5. Add the cranberries and simmer for about 10 minutes.
  6. As soon as the cranberries start popping, crush them against the side of the saucepan.
  7. Pass the sauce through a sieve placed above a bowl.
  8. Press well.
  9. Place the sieved sauce in the saucepan.
  10. Add the Madeira wine.
  11. Dissolve the cornstarch in the water and thicken the sauce.
  12. Season with salt, pepper and Espelette pepper.
  13. Add the raspberries at the last minute.
  14. Set aside and keep warm.
  15. Meanwhile, in a skillet, heat the oil and butter over medium-high heat.
  16. Season the breasts with salt and pepper.
  17. Sear for about 2 minutes on each side.
  18. Place the chicken breasts on a cooking sheet.
  19. Cook in the oven for 12 to 15 minutes, depending on the size of the breasts.
  20. Top with sauce.
  21. Serve hot with buttered tagliatelle and green beans.
Availability in stores