December 7, 2008

Chicken Cutlets with Raspberries

6 skinned and boneless whole chicken breasts, cut in half to make 12 and pounded thin
Salt and pepper to taste
1/2 stick unsalted butter
3 Tbsp raspberry vinegar
1/3 cup dry white wine
1-1/2 cups fresh or frozen (thawed) raspberries

Sprinkle both sides of chicken with salt and pepper. Melt butter in a large pan over medium heat.

Saute the chicken, a few pieces at a time, in the butter just until brown on each side; remove to warm serving platter.

Pour the vinegar and wine into the pan to deglaze it.

Stir in raspberries and cook over high heat, stirring constantly until slightly thickened. Pour sauce over chicken.

Serve immediately.

Serves 6

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