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
6whole chicken breasts12 halves skinned, boned and pounded thin
1/2 - 3/4cupall purpose flour
Salt and pepper to taste
1/3cupdry white wine
1 1/2cupsfresh or frozen raspberries
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.