Chicken Cutlets With Raspberries
Last updated 6/12/2012 1:13:44 AM. Recipe ID 42316. Report a problem with this recipe.
Title: Chicken cutlets with raspberries
Yield: 1 Servings
6 Whole or 12 half chicken
-breasts, skinned, boned and
Salt and freshly ground
-black pepper, to taste
4 tb Unsalted butter
3 tb Raspberry vinegar
1/3 c Dry white wine
1 1/2 c 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
NOTE: If the raspberries are VERY tart, I add a little sugar to them
while they are breaking down.
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