Title: Chicken cutlets with raspberries
 Categories: None
      Yield: 1 Servings
 
      6    Whole or 12 half chicken
           -breasts, skinned, boned and
           -pounded thin
           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
  immediately.
  
  NOTE: If the raspberries are VERY tart, I add a little sugar to them
  while they are breaking down.