Chicken cutlets with raspberries

Yield: 1 Servings

Measure Ingredient
6 \N Whole or 12 half chicken breasts, skinned, boned and pounded thin
\N \N Salt and freshly ground black pepper, to taste
4 tablespoons Unsalted butter
3 tablespoons Raspberry vinegar
⅓ cup Dry white wine
1½ cup Fresh or frozen raspberries; thawed if frozen

This list is so much fun! This recipe is from _The Silver Palate Good Times Cookbook_. It's easy to make and very pretty. Tasty, too.

1. Sprinkle both sides of the chicken breasts with salt and pepper. Melt the butter in a large sauté pan over medium-high heat. Sauté the chicken, a few pieces at a time, in the butter just until browned on each side. Remove to a warmed serving platter.

2. Pour the vinegar and wine into the pan to deglaze it. Stir in the raspberries and cook over high heat, stirring constantly, until slightly thickened. Pour the sauce over the chicken breasts and serve immediately.

NOTE: If the raspberries are VERY tart, I add a little sugar to them while they are breaking down.

Posted to Bakery-Shoppe Digest V1 #231 by "Kathy Rogers" <kathyrogers@...> on Sep 12, 1997

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