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    Home > Main Courses > Main Dishes Chicken > Silver Palate Chicken Cutlets with Raspberries

    Silver Palate Chicken Cutlets with Raspberries

    Published: May 20, 2018 · Modified: Jul 25, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Easy week night chicken dinner

    This is a recipe for Chicken Cutlets with Raspberries from the Silver Palate Cookbook. It uses low fat chicken breast cutlets and is simply topped with an easy mouthwatering raspberry sauce flavored with raspberry vinegar. A light dusting of flour keeps the chicken breast moist and tender as it cooks. If you’re looking for simple healthy chicken dinner recipes, this could become your go-to.

    Fried chicken cutlets topped with raspberry sauce and served with asparagus.

    This chicken was a spur of the moment dinner decision after browsing through one of my favorite cookbooks, The Silver Palate.

    We’re big fan of chicken cutlets and a couple of our favorite recipes are Chicken Cutlets with Cherry Tomato Cumin Vinaigrette. and Chicken Cutlets with Jalapeno Orange Sauce and Black Beans.

    And if you’re looking for super easy, I found this recipe over at Fifteen Spatulas for 15 minute Parmesan Crusted Chicken Cutlets. Chicken Cutlets are easier to cook than larger full chicken breasts and easier to to keep tender and moist.

    Both Bob and I gave this recipe a big thumbs up and it will become a regular recipe in our dinner rotation plan. It’s easier than easy and big on the flavor scale.

    My photo shows this served with sauteed Asparagus spears with orange pistachio sauce. Note to self, these chicken cutlets would also be a perfect pairing for Grilled Potatoes with Basil Mustard Vinaigrette, or one of our favorite side dishes, Mediterranean Oven Roasted Broccoli.

    Chicken breast cutlets with raspberries sauce and asparagus spears with orange sauce

    Chicken Cutlets

    Why this recipe works:

    • This recipe is quick and easy enough for a weeknight dinner. Plus you’ll feel like you’re dining at a fancy restaurant.
    • Dusting the chicken cutlets with a light layer of flour before frying keeps the chicken moist and tender for a juicy satisfying end result.
    • Thin chicken cutlets cook quickly and so are not prone to dry out.
    • The raspberry sauce is fresh, simple and pure, yielding a beautiful raspberry flavor.
    • You can use fresh or frozen raspberries.

    What Are Boneless Chicken Cutlets?

    They are simply boneless skinless chicken breasts that are sliced horizontally and then pounded or pressed to an even thickness. Cutting them this way makes them thin and very easy to season and cook.

    Recipe for Silver Palate Chicken Cutlets with Raspberries

    Chicken cutlets with raspberries, vinegar sauce and asparagus spears with orange sauce

    I hope you give this chicken cutlet recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite chicken cutlet recipe, let me know, I’d love to give it a try.

    More Easy Chicken Dinner Recipes

    • Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce
    • Chicken Mushroom and Spinach Skillet
    • Easy Greek Yogurt Sauce For Chicken Thigh Kabobs
    • Cast Iron Skillet Rosemary Chicken Thighs
    Chicken breast cutlets with raspberry vinegar sauce and asparagus spears with orange sauce

    Chicken Cutlets with Raspberries

    This is a recipe for Chicken Cutlets with Raspberries from the Silver Palate Cookbook. It uses low fat chicken breast cutlets and is simply topped with an easy mouthwatering raspberry sauce flavored with raspberry vinegar
    5 from 4 votes
    Print Pin Rate
    Course: Main Course Chicken
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 671kcal
    Author: Lea Ann Brown

    Ingredients

    • 6 whole chicken breasts 12 halves skinned, boned and pounded thin
    • 1/2 – 3/4 cup all purpose flour
    • Salt and pepper to taste
    • 4 Tablespoons unsalted butter
    • 3 Tablespoons raspberry vinegar
    • 1/3 cup dry white wine
    • 1 1/2 cups fresh or frozen raspberries
    Prevent your screen from going dark

    Instructions

    • Sprinkle both sides of chicken breasts with salt and pepper and dust each cutlet with flour. Shake off excess flour.
    • Melt butter in a large sauce pan over medium high heat. Sauce the chicken, a few pieces at a time in the butter just until browned on each side. Remove to a warmed serving platter.
    • Pour the vinegar and wine into the pan to delegaze. Stir in the raspberries and cook over high heat, stirring constantly until slightly thickened. Pour the sauce over the chicken and serve immediately.

    Notes

    Save a few fresh raspberries for garnish.

    Nutrition

    Calories: 671kcal | Carbohydrates: 36g | Protein: 77g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 247mg | Sodium: 398mg | Potassium: 1378mg | Fiber: 4g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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    Reader Interactions

    Comments

    1. Vickie says

      September 30, 2019 at 10:31 pm

      Wow! I am so out of touch – how did I miss this? So perfect for a nice dinner. Have the cookbook too! Thanks. As always- your photos are amazing.

      Reply
      • Lea Ann Brown says

        October 01, 2019 at 1:42 pm

        Thanks so much Vickie! 🙂

        Reply
    2. Abbe@This is How I Cook says

      May 24, 2018 at 9:46 pm

      5 stars
      One of my favorite cookbooks. And I used to make this quite often. It’s time to try it again!

      Reply
    3. Heather says

      May 23, 2018 at 8:39 am

      Wow! That’s a pretty dish! When can I come over for dinner? Yum!

      Reply
      • Lea Ann Brown says

        May 23, 2018 at 1:22 pm

        Anytime! 🙂

        Reply
    4. John / Kitchen Riffs says

      May 23, 2018 at 7:59 am

      I have that cookbook — it’s a good one. And this is a good dish — loaded with flavor and perfect for the season. Thanks!

      Reply
      • Lea Ann Brown says

        May 23, 2018 at 1:23 pm

        Hi John. I agree, your description is perfect.

        Reply
    5. Gerlinde says

      May 23, 2018 at 6:02 am

      5 stars
      It’s been a while since I opened toy Silver Palate cookbook. This recipe looks delicious and so easy to make. Pinned!

      Reply
      • Lea Ann Brown says

        May 23, 2018 at 7:29 am

        I don’t use it as ofter an I should, but open it when I need inspiration. 🙂

        Reply
    6. Liz says

      May 23, 2018 at 5:54 am

      5 stars
      I love my Silver Palate cookbooks! I’m sure I’ve made this recipe—but it may have been pre-blogging. Your gorgeous photos have motivated me to make this again. Pinning!

      Reply
      • Lea Ann Brown says

        May 23, 2018 at 1:24 pm

        You have made this recipe Liz. When I googled it out of interest to see the results, your blog was in the returns. The recipe you featured had cream in it, as did some of the others. I only have two of their cookbooks, so the cream version must be in one I don’t have.

        Reply
    7. mjskitchen says

      May 21, 2018 at 8:06 pm

      What a gorgeous plate of food! This is a perfect summer plate IMO. Never would have thought of saucing chicken with raspberries, but now that you mention it, it sounds really, really, good! Lovely plating.

      Reply
      • Lea Ann Brown says

        May 23, 2018 at 1:25 pm

        Thank you MJ. And with all the Burritos I’ve been testing for a blog post, I really needed something healthy and fresh. 🙂

        Reply
    8. Karen (Back Road Journal) says

      May 21, 2018 at 3:05 pm

      Such a pretty dish, perfect when having guests over for dinner.

      Reply
      • Lea Ann Brown says

        May 23, 2018 at 1:26 pm

        Thank you so much Karen. And I agree about serving this for guests. Pretty and very easy.

        Reply
    9. Sam Hoffer says

      May 21, 2018 at 6:32 am

      Wow! Your presentation is spectacular.

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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