Chicken Cutlets With Fresh Raspberries

Chicken Cutlets With Fresh Raspberries
Spread the love

Ingredients:
4 boneless skinless chicken breasts
fresh ground black pepper, to taste
salt, to taste
1/2 tablespoon butter
1/2 tablespoon oil
1/4 cup dry white wine
2 tablespoons raspberry vinegar or 2 tablespoons champagne vinegar
1 cup fresh raspberries
lemon zest
fresh Italian parsley

Directions:
Place the chicken between two pieces of parchment paper and pound to about 1/2″ thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper.
Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat.
Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
Remove the chicken to a platter and keep warm.
Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly.
Pour the sauce over the warmed chicken and serve immediately.
Garnish with lemon zest and fresh parsley.

Servings: 4

Time preparation: 0 min.

Time total: 15 min.

Sending
User Review
4 (1316 votes)

You May Also Like