Chicken Cutlets With Fresh Raspberries |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the book Low-Fat Living by Dr. Robert Cooper. Be sure to use the freshest raspberries you can find, although frozen raspberries are a good substitute. For vegetarian version, substitute tempeh or tofu (drain the tofu well) and double the amount of vinaigrette. 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 raspberry |
lemon zest |
fresh italian parsley |
Directions:
1. 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.
2. 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.
3. Add the chicken breasts and cook for about 5-6 minutes on each side or until browned.
4. Remove the chicken to a platter and keep warm.
5. 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.
6. Pour the sauce over the warmed chicken and serve immediately.
7. Garnish with lemon zest and fresh parsley.
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